Eggplant and potato fry

eggplant fry.jpg

“Eggplant and potato fry” name self-explains that it is a fry recipe, but fry is not a deep fry or so. It is made with a normal proportion of oil but overall gives the taste as if fried. It tastes so good that can be served as appetizers or with roti, chapati or dal rice. This a dry sabji, but taste good with chapati. I have my breakfast with chapati bhaji every day and sometimes when I don’t get time to cook, this becomes an easy option. And yes when you run out of vegetables.  This is a good menu for making sabji. Only potatoes also work wonder, no need to add eggplant. I have mixed, two different eggplants and potato with skin and without skin. So let’s start

Ingredients (serving for 3)

1 potato with skin (cut wedges)

1 potato without skin(cut wedges)

Half of the big eggplant (cut wedges)

2 eggplant (cut wedges)

Dry Ingredients

1/ 2 tsp asafoetida

2 tsp coriander powder

2 tsp cumin powder

1/2 tsp turmeric powder

1 tsp chili powder

1 tsp garam masala

1 tbsp vegetable oil.

Procedure

  • Heat kadai or pan( I prefer pan)
  • Heat oil and add potatoes with skin and without skin.
  • Let the flame be on high til one side of potato gets light brown.
  • Flip the potatoes and low the flame to medium.
  • Let it cook for a minute or two.
  • Add eggplants and put all the dry ingredients including salt.
  • On a pan, it gets easy to divide potato and eggplant so you can get eggplant cook evenly.
  • Cook all the vegetables uncovered and on medium flame.
  • The crispiness will stay when you cook uncovered.

Done!!

Try this quick and easy recipe and comment me how did it turn​ for you.


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