Eggplant and Potatoes in Coconut Sauce

Kingsley loves eggplant/brinjal. Here is a quick and easy recipe to try.  It is not overloaded with masala and oil. Very flavorful 🙂

Kingsley loves eggplant/brinjal. Here is a quick and easy recipe to try. It is not overloaded with masala and oil. Very flavorful 🙂

Summary

    Ingredients

    Eggplant / Brinjal – cubed
    Potatoes – boiled and cubed
    onions
    red chilli powder
    curry powder
    1 cup vegetable stock –
    1 cup coconut milk –
    Salt
    Oil

    Steps

    1. Cook your cubed eggplant in a microwave on high for 3mins. Boil your potatoes and have them cubed
    2. Heat oil in a pan, and saute the onions till it gets brown. Next add the curry powder and mix. After a few mins, pour in the vegetable stock
    3. Next add in the red chilli powder and allow everything to cook for 2-3mins
    4. Add the cooked potato and eggplant cubes. Add in a cup of coconut milk and some salt to taste
    5. Allow it to come to a boil, lower the heat and let it simmer for 5mins
    6. This is an excellent accompaniment for paranthas or rice
    7. Please note: your vegetable stock and coconut milk measurement depends on how much eggplant and potatoes go in. So go for the eye-balling technique on this 🙂

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