Pan fried Eggplant and potatoes with Indian Bread
Servings Prep Time
2helping 10minutes
Cook Time
10minutes
Servings Prep Time
2helping 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Cut the eggplants lengthwise into small rectangles.
  2. Fry them in hot oil till golden brown and cooked.Fry the potatoes too till cooked and keep aside.
  3. In the same wok, remove oil till only 2 tbsp left, and now cook the masala in the same kadai/wok.
  4. Now, in hot oil, add fennel seeds,jeera/cumin seeds and let them splutter.Add onion cut lengthwise and cook until brown.Add the masala/spices and salt and cook on low flame till the onions leave oil.Now,add tomatoes and cook again for 5 minutes until oil separates.Add the tomato puree and cook again till oil separates.This will not take more than a few minutes.
  5. Once the masala is cooked,add eggplants and potatoes and mix on medium flame for 5 minutes.
  6. Garnish with coriander leaves and serve hot with paranthas or chapatis/Indian Breads.