Eggplant Mixture Recipe



(for 2)

Eggplant – 1, small

Potato – 2, medium – half boiled

Capsicum – 1, small

Onion – 1, medium-chopped

Garlic – 4-5flakes, chopped

Ginger paste – 1tsp

Onion seeds – 1tsp

Coriander powder – 1/2tsp

Soya sauce – 1tsp (optional)

Turmeric powder – 1/2 tsp

Coriander leaves – 1/2cup, chopped

Chilly – 1, small, cut & take out the seeds

Salt & Sugar to taste


1. Peel the potatoes. Cut into medium cubes all the vegetables (don’t forget to take out the white portions & seeds of capsicum). Wash & keep aside.

2. Heat oil in a kadai. Add onion seeds & as they start to splatter add the chopped garlic, followed by onions. Cook in low heat.

3. After 1-2mins add the potato & capsicum cubes. Add salt, sugar, coriander & turmeric powders. Toss a little. Cover the pan & cook for 3mins. Keep checking.

4. When the potato & capsicum pieces are 99% done, add the eggplant cubes. Now mix the vegetables properly. Check the salt, you may add if you need. Cover & cook for 3mins. Uncover & again mix the vegetables properly. After 2mins, add soya sauce (optional) & the coriander leaves & cook for 2mins again.

Indian Food | Recipe by Nandita Debnath © 2013


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