Serves:
4 Cooking time (approx.): 12 minutes Style: Indian Vegetarian (Gujarati)
4 medium eggplants sliced 4 medium potatoes peeled and sliced 4 medium tomatoes sliced 1 teaspoon(s) each of red chilli,
turmeric, coriander and cumin powders 1 teaspoon(s)
hot spice mix (garam masala) powder
(optional) 4 tablespoons oil 4 cups water sugar and salt to taste finely chopped coriander leaves to
garnish
Heat
oil in a pan. Add the
tomatoes,spices and little sugar.
Fry on medium heat for 3 minute(s)
till the tomatoes are soft.
Add
potatoes and eggplants. Fry again
for about 5 minutes.
Add
the water and cook covered on medium
/ low heat for 4 minutes or till
the vegetables are cooked. Garnish with finely chopped
coriander leaves before serving.
Serve hot with:
Sprouted Field Beans Pulav (Vaal
ni Dal no Pulav), white rice, or
Indian bread (Roti).
