Eggplant Potato Tomato Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Directions
250 grams Eggplant, fresh 2 medium whole (2-3/5" dia) Red Ripe Tomatoes 250 grams Potato, raw 1 tbsp 100% Pure Rice Bran Oil (by KIWIKANER) 1 tsp Salt 0.5 tsp Turmeric, ground 1 tsp chilli powder (by CYMRUGIRL1)
1. Put oil into the pressure cooker and add turmeric and red chili powder.
2. Add chopped tomatoes and stir for half a minute.
3. Add chopped potatoes and salt and stir for a minute or two.
4. Add chopped eggplant and stir.
5. Add a dash of water and pressure cook until 1 whistle.
6. When the whistle sounds, simmer for 2 - 3 minutes and then turn off the heat.
7. Wait until you can open the pressure cooker and then serve hot with chapati.
Serving Size: Makes 3 servings
Number of Servings: 1
Recipe submitted by SparkPeople user CURIOUSAT.
2. Add chopped tomatoes and stir for half a minute.
3. Add chopped potatoes and salt and stir for a minute or two.
4. Add chopped eggplant and stir.
5. Add a dash of water and pressure cook until 1 whistle.
6. When the whistle sounds, simmer for 2 - 3 minutes and then turn off the heat.
7. Wait until you can open the pressure cooker and then serve hot with chapati.
Serving Size: Makes 3 servings
Number of Servings: 1
Recipe submitted by SparkPeople user CURIOUSAT.
Nutritional Info Amount Per Serving
- Calories: 424.1
- Total Fat: 15.9 g
- Cholesterol: 0.0 mg
- Sodium: 2,395.3 mg
- Total Carbs: 68.0 g
- Dietary Fiber: 15.2 g
- Protein: 9.3 g
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