URMILA'S BAKED POTATO AND EGGPLANT CURRY
This is a slightly adapted version of a recipe from the mom of one my friends. She is from the state of Gujarat in India. If you have or can find dhana zeeru, you can use that in place of the ground cumin and coriander. Thank you to Mia for including this in her best of 2017!
Provided by Maito
Categories One Dish Meal
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Mix together first 9 ingredients (from garlic to lemon juice).
- Take out 2 tablespoons of this mixture, add to tomatoes, and set aside.
- Trim the top off the eggplant, slice lengthwise, and make fairly deep cross-hatch slices into each half.
- Spread spice mixture onto eggplant and rub over potatoes to coat.
- Placed eggplant and potatoes in greased baking pan, cover, and bake for 45 minutes.
- Add tomato spice mixture to the dish and mix gently. Bake for another 15 minutes, or until potatoes and eggplant are soft.
- Top with cilantro and serve.
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Mr Pakhtoon
mr@gmail.comThis curry is a great way to use up leftover potatoes and eggplant. It's also a great way to get your kids to eat their vegetables.
abdulla noyon
an@yahoo.comI love the simplicity of this recipe. It's a great way to make a delicious curry without a lot of fuss.
Mohammed Naveed
m_n56@hotmail.co.ukThis curry is a bit spicy, but it's still delicious. I would recommend it to anyone who loves Indian food.
Qeys Apple shop
shop@yahoo.comI'm always looking for new vegan curry recipes and this one is a keeper. It's packed with flavor and the eggplant is cooked to perfection.
Ady Rumy
ady-r80@hotmail.comThis curry is a great way to get your kids to eat their vegetables. My kids loved the sweet potatoes and the eggplant.
md parvez ukil
md94@hotmail.frI was looking for a new curry recipe to try and this one didn't disappoint. It's a great balance of flavors and the eggplant is cooked perfectly.
Alone Gril
galone@hotmail.frThis curry is a bit time-consuming to make, but it's worth the effort. The flavors are amazing and it's a real crowd-pleaser.
Salauddin Shojib
salauddin.s@yahoo.comI'm not a fan of eggplant, but I loved this curry. The eggplant was cooked perfectly and it didn't have that bitter taste that I usually associate with eggplant.
Troy Hall
h70@gmail.comI made this curry in my slow cooker and it turned out perfectly. It was so easy to make and it tasted delicious.
Ilosinulo Ikenna
ikenna-ilosinulo@hotmail.comThis curry is a great way to use up leftover potatoes and eggplant.
David Olori
davidolori30@aol.comI love the smoky flavor that the roasted eggplant adds to this curry.
Ginny Brookman
ginny.brookman@aol.comThis curry is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Md Sakib Al Hasan
hasan_m@hotmail.comI'm a vegetarian and I love this curry. It's a great way to get my protein and veggies in one meal.
Zeniyah Aguirre
zeniyah-a@yahoo.comI was disappointed with this recipe. The eggplant was mushy and the curry lacked flavor.
Victoria Edward
v-edward@hotmail.comThis curry was a bit too spicy for my taste, but I still enjoyed it. I will try making it again with less chili pepper.
Kn Trader4
kn-trader484@yahoo.comI followed the recipe exactly and the curry turned out great. I would recommend this recipe to anyone who loves Indian food.
Fawzia sofizada
s65@gmail.comThis dish was easy to make and packed with flavor. I loved the combination of potatoes and eggplant.
kamaludeen hajasahabudeen
khajasahabudeen48@hotmail.comI'm not usually a fan of eggplant, but this curry changed my mind. The eggplant was so tender and flavorful.
Faris Vlog
faris39@yahoo.comThis curry was a hit with my family! The flavors were amazing and the eggplant was cooked perfectly. I will definitely be making this again.