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 🙂
Ingredients:
  • Eggplant / Brinjal – cubed
  • Potatoes – boiled and cubed
  • onions
  • red chilli powder
  • curry powder
  • vegetable stock – 1 cup
  • coconut milk – 1 cup
  • Salt
  • Oil
Cook your cubed eggplant in a microwave on high for 3mins. Boil your potatoes and have them cubed.
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.
Next add in the red chilli powder and allow everything to cook for 2-3mins.
Add the cooked potato and eggplant cubes. Add in a cup of coconut milk and some salt to taste.
Allow it to come to a boil, lower the heat and let it simmer for 5mins.
This is an excellent accompaniment for paranthas or rice.
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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