Potatoes and eggplants with coconut

Potatoes and eggplants with coconut – recipe with photo, Indian cuisine
rating: 4
wotes: 1

Cooking time: 1 h

Difficulty: Medium recipe

Recipe yield: 4 servings

Indian food

Potatoes and eggplants with coconut – Indian recipe, potatoes and eggplants are cooked steamed to make them less watery.

Potato and eggplant with coconut Ingredients

Potato and eggplant with coconut recipe

Steamed eggplants
1

For Indian recipe potatoes and eggplant with coconut boil potatoes, peel and cut into cubes. Wash the eggplants, steam and also cut into cubes.

Hot pepper and coconut in a mortar
2

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.

Caraway seeds and mustard seeds in a skillet with butter
3

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.

Spiced potatoes
4

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.

Potatoes, eggplant and cilantro
5

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.

Potatoes and eggplant with coconut flakes
6

Ready potatoes and eggplants transfer to a dish, sprinkle with lemon juice and serve.

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