Ingredients

  • 2 medium eggplant, round, cut in slices
  • 4 medium potatoes cut in wedges
  • 2 large green bell pepper cut in slices
  • 3 large green chillies, slit lenghtwise
  • 1\4 cup cooking oil

Masala :

  • 2-3 medium tomatoes, chopped ,
  • 1 large onion, finely chopped
  • 1 teaspoon ginger fresh, peeled & chopped
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • 1 level teaspoon coriander powder
  • 1 teaspoon garam masala.


Instructions

  • In a large heavy base pan, heat oil on medium heat and fry onions until soft, about 3-5 minutes.
  • Add tomatoes, ginger, chili powder, salt and coriander powder. Stir to mix well.
  • Cover and cook over low heat for 5 minutes, stirring occasionally.
  • Add potatoes and stirring constantly, cook for 3 minutes or until the tomatoes are turned to a paste.
  • Add 1 cup water, cover and cook until potatoes are half cooked and about 1\4 cup gravy is left, about 7 minutes.
  • Add rest of the vegetables and cook over low heat until the vegetables are tender but still retain their shape.
  • Transfer to a serving dish and sprinkle garam masala.

Serve with Chapati or plain boiled rice.


Serves: 8 people.

Preparation Time: 15 minutes.

Cooking Time: 20 minutes.


Ingredients : 2 medium eggplant, round, cut in slices , 4 medium potatoes cut in wedges , 2 large green bell pepper cut in slices , 3 large green chillies, slit lenghtwise , 1\4 cup cooking oil , * For Masala : 2-3 medium tomatoes, chopped , 1 large onion, finely chopped , 1 teaspoon ginger fresh, peeled & chopped , 1 teaspoon red chili powder , 1 teaspoon salt , 1 level teaspoon coriander powder , 1 teaspoon garam masala.

Instructions : In a large heavy base pan, heat oil on medium heat and fry onions until soft, about 3-5 minutes. Add tomatoes, ginger, chili powder, salt and coriander powder. Stir to mix well. Cover and cook over low heat for 5 minutes, stirring occasionally. Add potatoes and stirring constantly, cook for 3 minutes or until the tomatoes are turned to a paste. Add 1 cup water, cover and cook until potatoes are half cooked and about 1\4 cup gravy is left, about 7 minutes. 4. Add rest of the vegetables and cook over low heat until the vegetables are tender but still retain their shape. 5. Transfer to a serving dish and sprinkle garam masala. Serve with Chapati or plain boiled rice. • Serves 8 people. • Preparation Time: 15 minutes. • Cooking Time: 20 minutes.