Stuffed Aubergine Potato Curry
by pghaghada
Added to 1 cookbook
This recipe has been viewed 27606 times
1 an inverted lid with water can be used to cover the pan. the steam helps cook the vegetables faster.
2 1/2 cup of peas can also be added.
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Stuffed Aubergine Potato Curry recipe - How to make Stuffed Aubergine Potato Curry
Preparation Time: Cooking Time: Total Time:
4
- Wash the aubergines and potatoes.
- Peel the potatoes and cut them into 4 pieces
- Top and tail the aubergine and cut the into half. make a slit on one side
- Put aubergines and potatoes in a bowl filled with water.
- In a bowl mix all the ingredients for stuffing.
- Take the aubergine piees out og the water and stuff them with this mixture.
- Heat the oil in a broad thick bottomed pan.
- When heated put the chopped garlic with the asoefotida.
- Put the potato pieces and stir.
- Cover the pan with a lid and let the potatoes cook on a medium heat for 5mins.
- Add the stuffed aubergines and turn the vegetables gently.
- Cover the pan and cook the vegetables for about 15min on a slow flame.
- Check with the point of a knife if the vegetables are cooked. if not ook for another 5min.
- Add the remaining of the stuffing mixture and stir the vegetables arefully as not to break them.
- Serve garnished with chopped coriander
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This recipe was contributed by pghaghada on 11 Oct 2001
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