INGREDIENTS
FOR SEASONING
PROCEDURE
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- 4-5 Potatoes (Small pieces)
- 2-3 medium size Eggplants
- 1 tbsp Coriander leaves
- 1 medium Tomatoes finely chopped
- ½ tsp Sugar
- Water ½ cup
FOR SEASONING
- 4 tbsp Oil
- ½ tsp of Mustard seeds
- ½ tsp of Cumin seeds
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 1 tsp green chili paste
- ½ tbsp Cumin coriander powder
- 1 tbsp Red chili powder
- ¼ tbsp turmeric powder
- Pinch of Asafetida
- Salt to taste
- Instructions
PROCEDURE
- Wash potatoes and eggplants.
- Peel potatoes and cut in to medium size.
- Cut eggplant in to medium size.
- Take presser cooker and heat oil at medium flame.
- Now add mustard seeds, when it spattering, add cumin seeds.
- Add tomatoes and stir well when it cook add turmeric powder, eggplants and potatoes, mix them well.
- Then add garlic paste, ginger paste, chili paste and stir well.
- Now add red chili powder and salt according taste.
- Add ½ cup water in it and cook for 4 whistles.
- Remove lid and boil it with low flame for 2-4minutes.
- Now garnish with coriander leaves, and serve hot.
- Serve with Roti, Rotla, Khichadi also.
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