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Ringla Bateta nu Saag -Eggplant & Potato Curry kicked up a Notch By: Firoz


1 large size Egg Plant cut into small pieces and baked for 1/2 hour at 350 deg. I usually do in a jetstream oven.
1 medium onion chopped
3 tablespoons oil
1 ripe tomato. (Sometimes instead I use cup Pasta Sauce Garden Combination or Chunky Tomatoes. Why? Try it.:-)
1 teaspoon corriender powder (toasted)
1 teaspoon cumin powders (toasted)
teaspoon turmeric powder
2 Green Chillis --( Sometimes instead I use 1 tsp of Mehran's Chaat Masala. Why? Try it.:-)
2 large potatoes cut in cubes or wedges and microwave or boiled prior.
tespoon ground methi
teaspoon Rai (mustard seeds dark)
Squeeze of lemon and salt to taste
Handful of corriender finely chopped
Pinch of Hing


Heat oil on medium level in a pan for about 2 minute(s).
Stir in methi and rai, when it starts to sputter add onions and green chilli.
Stir fry on medium level for about 4 minutes or till they are very lightly browned.
Add turmeric powder, coriander powder, hing, cumin powder and chaat masala with little water or pasta sauce.
Fry again for a few seconds. Add the eggplant. Add a 1 lemon or 2 caps lemon juice ,spinkle salt to taste
and 1/2 a cup or more of water if you like soupy. Mix well add potatoes and corriender chopped finely.
Cover and cook on low heat for about 5 minutes or till the eggplant is cooked. Enjoy with roti or rotlo and a glass of Chaas.

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