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Vengan Batata nu Shaak 


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
  1. 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.
  2. Add potatoes and eggplants. Fry again for about 5  minutes.
  3. 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).



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