Eggplant-Potato Sidedish

eggplant potato sidedish
Potato and eggplant is such a popular combination. There are many variations to this dish. Every time I make this at home, I change the spice powder and they all taste great. I like to serve this spicy dish with rice and a simple dal. A comfort food for a busy day.

Ingredients:
2 cups eggplant pieces
1 cup potato
1 tea spn chilli powder
1/2 cup onion
Oil
2 tea spns chopped garlic
A pinch turmeric
Salt

Spice powder (Dry roast and grind to powder following):
1 tea spn chana dal
1 tea spn urad dal
1/2 tea spn coriander seeds
1/4 tea spn methi seeds

Method:
Heat oil and add garlic and onion. Fry for few minutes.
Add potatoes, eggplants, turmeric. Fry on a medium heat. Do not close the lid.
When potatoes, eggplants are done, add salt, chilli powder and spice powder. Mix well.
Cook for another 1 min. Serve hot.

Serves : 2-3

16 Comments for “Eggplant-Potato Sidedish”

nirupama

says:

shilpa, as you say they are very good pairs, alo and brinjal, and also a piece of carrot and some peas, a very colorful treat indeed. Brinjal is a lovely vegetable, has its own taste and goes well with any dish, the picture looks tempting

says:

I have these spice powders ready and use them to jazz up any dish šŸ™‚ Love the crunch šŸ™‚

Wanted to check if you know someone who can get me some information about Puttur?

Cheers

says:

I really love Baingan. But my husband doesn’t. So whenever I get a chance, I don’t miss to have either baingan bharta or may be simple sabji like the way you made. With soft hot rotis they make a perfect meal.

Chetna

says:

Vangi\Batata – any style is always good.
I particularly like this made with amti\kumta masala. And another favourite is the gujrati ringaan\batata shaak

RB

says:

This is a great recipe. I will probably reduce the methi the next time – it was a little bitter. Please could you post the other combinations you suggested for the spice powder? I would love to try them too. Thanks again for all your wonderful recipes.

Tanaya & Seema

says:

Hi Shilpa,

Wonderful recipe and really easy. We tried this out last week and it turned out to be quite tasty. We combined it with the garlic dal recipe from your website and it was a great combination.
We plan to try 1-2 recipes from your website each week since we just love your recipes.

VS

says:

Shilpa ,

I made this in the evening. Its amazing in taste. But i dont understand how the potatoes will boil. You have asked “to not cover” and didnt mention about adding water. I made this jus the way you said but to addition i had to add water. Brinjals were done pretty soon but it took very long for the potatoes.
Is there anything that i am missing? Tastes great anyways.
Thanks
VS

sarita

says:

If you do not close lid, will it not take ages to cook. Also the dish will be dry as all water will dry up.
I tried the eggplant peanut stirfry – I keep pan uncovered for 5 minutes and then cover and keep on medium flame. the eggplant burnt in 3 minutes. I added a bit of water but got all pasty. Can you help me on how to cook eggplants

Leave a Reply

Your email address will not be published. Required fields are marked *