Indian potatoes with eggplant (Aloo Bangan)

Name: Indian potatoes with eggplant (Aloo Bangan) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 250 gm red potatoes diced; 150 gm egplant diced; 1 lg onion chopped; 1 tomato diced; 2 tbsp oil; 1 1/2 c water; 1 tsp salt; 1 tsp ground coriander; 1/2 tsp red cayanne pepper; 1/4 tsp turmeric

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 6

Ingredients

250 gm red potatoes, diced150 gm egplant, diced1 lg onion, chopped1 tomato, diced2 tbsp oil1 1/2 c water1 tsp salt1 tsp ground coriander1/2 tsp red cayanne pepper1/4 tsp turmeric

Directions

Dice vegetables with skin on. Soak in water while slicing onions and tomato. Heat oil in a wok or large skillet. Saute onions till golden. Add spices and tomatoes and a little water. Mix well. Add abuot 1 cup water and the potatoes. Cover and cook for 5 minutes. Then add eggplant and remaining water. Cover and simmer on med low heat till vegetables are tender.

Serve over basmati rice or with fresh chapati. Can be served as side dish.

Number of Servings: 6

Recipe submitted by SparkPeople user MAREN_MN.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 94.0
Total Fat: 5.0 g
Cholesterol: 0.0 mg
Sodium: 453.8 mg
Total Carbs: 12.2 g
Dietary Fiber: 2.2 g
Protein: 1.5 g

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