Potatoes and Eggplants with Coconut

Potatoes and eggplants with coconut – recipe with photo, Indian cuisine
Rating: 4.6 Votes: 22
Cooking Time:
1 hour
Recipe Yield:
4 servings
Medium recipe

Potatoes and eggplants with coconut – Indian recipe, potatoes and eggplants are cooked steamed to make them less watery.

Recipe Ingredients

Potatoes 1 kg
Eggplants 300 g
Yogurt 80 ml
Ginger 1.5 cm
Hot Pepper 1 pcs
Garam Masala 0.5 tsp
Caraway 0.5 tsp
Bay Leaf 1 pcs
Turmeric 1 tsp
Lemon Juice 1 tbsp
Cilantro 3-4 twigs
Ghee 4 tbsp
Salt 1 tsp

Cooking Recipe

For Indian recipe potatoes and eggplant with coconut boil potatoes, peel and cut into cubes. Wash the eggplants, steam and also cut into cubes.

Remove seeds from the pepper, chop finely and crush in a mortar with coconut flakes. Peel the ginger, finely grate and mix with a mixture of pepper and coconut, add garam masala, pour in yogurt and mix everything well.

Heat ghee in a heavy-bottomed saucepan or brazier, add mustard and caraway seeds, fry until the mustard crackles and the caraway seeds turn golden brown.

Add bay leaves and prepared potatoes to the spices. Stirring occasionally, fry the potatoes for 3-4 minutes, then pour in the seasoned yogurt, add turmeric and ground coriander.

Stir and after a few seconds add the eggplant, salt and finely chopped cilantro or parsley. Reduce heat to moderate and, stirring occasionally, fry vegetables until all moisture has evaporated.

Ready potatoes and eggplants transfer to a dish, sprinkle with lemon juice and serve.