Best 3 Urmilas Baked Potato And Eggplant Curry Recipes

Embark on a culinary journey to tantalize your taste buds with Urmila's Baked Potato and Eggplant Curry, a harmonious blend of flavors and textures that will transport you to the vibrant streets of India. This delectable dish showcases the perfect union of tender potatoes, smoky eggplant, and a symphony of aromatic spices that dance on your palate.

Urmila's culinary creation takes center stage, accompanied by a chorus of complementary recipes that elevate the dining experience. Indulge in the tangy delight of Tomato Chutney, a vibrant condiment that adds a burst of freshness to each bite. For those who crave a touch of heat, Green Chutney brings the fire with its zesty blend of herbs and spices.

Complement your meal with the aromatic goodness of Jeera Rice, where fluffy basmati rice is infused with the warmth of cumin seeds. Dive into the depths of flavor with Dal Tadka, a lentil dish tempered with aromatic spices and finished with a tempering of ghee and cumin seeds.

As a grand finale, treat yourself to the sweet indulgence of Gulab Jamun, a symphony of milky dumplings simmered in a fragrant sugar syrup infused with cardamom and rosewater. This dessert symphony is sure to leave you craving more.

So, gather your ingredients, ignite your culinary passion, and embark on a journey of flavors with Urmila's Baked Potato and Eggplant Curry, alongside its enchanting accompaniments. Prepare to be mesmerized by the harmonious blend of textures and flavors that await you in this delightful feast.

Check out the recipes below so you can choose the best recipe for yourself!

URMILA'S BAKED POTATO AND EGGPLANT CURRY

Urmila's Baked Potato and Eggplant Curry image

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

Ingredients

4 garlic cloves, minced
1/4 cup peanuts or 1/4 cup cashews, ground
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/4 teaspoon turmeric
1/8 teaspoon indian chili powder
1/4 teaspoon salt
1 lemon, juice of
0.5 (14 ounce) can crushed tomatoes
1 large eggplant
3 large potatoes (halved) or 9 new potatoes (whole)
fresh cilantro (to garnish)

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.

EGGPLANT AND POTATO CURRY

Eggplant and Potato Curry image

This is my version of a spicy dish we had on our last trip to Chicago. It was served with white rice. Recommend Japanese Eggplant. Would also recommend thin skinned white potatoes so that there is no peeling.

Provided by Debbwl

Categories Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon oil
2 tomatoes, large cut into 1-inch pieces
2 eggplants, medium size cut into 1-inch pieces, Recommend using Japanese Eggplant
2 potatoes, medium size cut into 1-inch pieces, Recommend using thin skinned white potatoes
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/4 teaspoon sugar
salt
1 -1 1/2 cup water

Steps:

Heat oil in a pan. Add spices, tomatoes, sugar and salt.
Cook on medium heat for 3 minutes till the tomatoes are soft.
Add potatoes and eggplant. Cook for about 5 minutes.
Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.
Serve hot with white rice.

Nutrition Facts : Calories 364.1, Fat 8.4, SaturatedFat 1.2, Sodium 43.9, Carbohydrate 69.5, Fiber 22.1, Sugar 16.3, Protein 10.2

EGGPLANT CURRY

Eggplant Curry image

An Indian dish that is so full of flavor. Serve over rice or with Roti. If not using baby eggplant just cut into large pieces and coat but being careful when cooking so they don't dissolve into the sauce. Tofu can be used in addition or substitution. Serve with recipe #55617 Take a look at this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226782 for step x step of making this.

Provided by Rita1652

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 small yellow onion, coarsely chopped
2 inches fresh ginger, coarsely chopped
6 garlic cloves, peeled and chopped
1 tablespoon garam masala
1 tablespoon brown sugar
1 tablespoon canola oil
6 eggplants (baby or Indian)
15 ounces diced tomatoes (canned or 2 large tomatoes)
1 medium yellow onion, diced
chopped cilantro leaf (to garnish)
2 tablespoons canola oil
1/2 tablespoon ground coriander
1 teaspoon paprika (Hot smoked or sweet your choice)
1/2 teaspoon turmeric
1 teaspoon ground cayenne pepper
1 tablespoon brown sugar

Steps:

In a blender, combine the ingredients for the masala paste blend it to a smooth paste; set this masala paste aside.
Cut into the baby eggplants up to about 1/4 inch from the stem, without breaking up the stem, into roughly lengthwise quarters gently separate at the slits, while holding the stem tight, and slather on the masala paste into the slits of the eggplant, in a thin layer, taking care not to break apart the eggplant; set aside. Or use the long thin eggplant cut into 1 inch slices and make a cut halfway through to slather the masala into and on the slices.
Heat 2 Tbsp of oil in a pan, add the diced onions and a pinch of salt and any remaining marsala paste left over after coating the eggplants; saute till onion turns translucent about 4-5 minutes.
Add the diced tomatoes and the rest of the spices, stir till well-incorporated.
Season with salt to taste.
Gently place the 'stuffed and coated' eggplants into the sauce so they are mostly submerged, cover and let it simmer over medium low heat till eggplant changes color and is cooked through but not mushy about 20 minutes.
Add a little water if there is not enough moisture for cooking, try not to stir at this point as the eggplants might fall apart.
When tender stir gently, garnish with cilantro and serve warm with roti or naan or over basmati rice.

Nutrition Facts : Calories 333.8, Fat 12.4, SaturatedFat 1.1, Sodium 24.4, Carbohydrate 56.9, Fiber 26.2, Sugar 27.7, Protein 8.9

Tips:

To save time, use pre-cooked eggplant or potato.
For a creamier curry, use coconut milk instead of water.
Add vegetables such as bell peppers, carrots, or peas to make the curry more colorful and nutritious.
Serve the curry with rice, naan, or roti.
For a vegan version, omit the eggs.

Conclusion:

Urmila's baked potato and eggplant curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a good source of protein, fiber, and vitamins. The curry can be made ahead of time and reheated, making it a great option for busy families.