Urmila’s Baked Potato and Eggplant Curry
Potato and eggplant are two versatile vegetables that are commonly used in Indian cuisine. They absorb flavors well and are perfect for curries.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 500 gram Potatoes
- 300 gram Eggplant
- 1 piece Onion
- 2 piece Tomatoes
- 4 clove Garlic
- 1 inch Ginger
- 2 piece Green Chilies
- 1 teaspoon Turmeric Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 20 gram Fresh Coriander Leaves
- 2 tablespoon Vegetable Oil
- 1 teaspoon Salt
Instructions
- Preheat the oven to 200°C.
- Peel and chop the potatoes into cubes.
- Cut the eggplant into small pieces.
- In a baking dish, combine the potatoes, eggplant, onion, tomatoes, garlic, ginger, green chilies, turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, vegetable oil, and salt.
- Mix well to coat the vegetables with the spices and oil.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the potatoes and eggplant are tender.
- Garnish with fresh coriander leaves.
- Serve hot with rice or bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 45g15%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.