Potatoes and eggplants with coconut
Potatoes and eggplants with coconut – Indian recipe, potatoes and eggplants are cooked steamed to make them less watery.
Potato and eggplant with coconut Ingredients
- Potatoes 1 kg
- Eggplants 300 g
- Yogurt 80 ml
- Coconut flakes 25 g
- Ginger 1,5 cm
- Hot pepper 1 pcs
- Garam masala 0,5 tsp
- Mustard seeds 1 tsp
- Caraway 0,5 tsp
- Bay leaf 1 pcs
- Turmeric 1 tsp
- Ground coriander 1 tbsp
- Lemon juice 1 tbsp
- Cilantro 3-4 twigs
- Ghee 4 tbsp
- Salt 1 tsp
Potato and eggplant with coconut 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.