India House Restaurant Cambridge

Vangi Batata Bhaji (Potato Eggplant Curry)

Vangi Batata Bhaji (Potato Eggplant Curry) – This classic, vegetarian, Indian recipe is quick, easy, and delicious. It can be served over rice for lunch or dinner, or as a side dish to your dinner! Aromatic, flavorful curry, takes center stage in this easy Indian recipe, that is ready in minutes!

Prep Time: 5 mins
Cook Time: 10-15 mins
Main Ingredient: Eggplant, Potato
Difficulty Level: 1



Ingredients to make Vangi Batata Bhaji (Potato Eggplant Curry)

– 2 Eggplants, long & thin
– 2 Potato
– 3 Tomatoes
– Salt To Taste
– 1 tsp Red chilli powder
– 1 tsp Corainder powder
– 1/2 tsp Garam masala
– 1 Pinch Turmeric powder
– 3 tbsp Oil
– 3 cups Water
– 1/2 tsp Sagar
– 2 tsp Corainder leaves



Directions to make Vangi Batata Bhaji (Potato Eggplant Curry)

Step 1: Peel the potatoes and cut into big cubes, slice the eggplant. Chop the tomatoes finely.
Step 2: Heat oil in a pan, add the tomatoes, salt, turmeric powder and cook for 4-5 minutes.
Step 3: Add the potatoes, eggplant, all the dry masalas, sugar, 3 cups of water and mix well.
Step 4: Cover with a lid and simmer the heat. Cook until the vegetables are done.
Step 5: Garnish with corainder leaves and serve hot with chapati or rice.

India House Restaurant
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