Prep 15 m
Cook 15m


    150 gms potatoes cut into wedges         

    150 gms aubergine cut into wedges             

    50 gms onions chopped

    80 gms tomatoes chopped         

    5 gms ginger julienne    

    5 gms chopped chilies

    5 gms salt

    2 gms turmeric powder

    3 gms chili powder         

    4 gms cumin powder     

    5 gms coriander  chopped

    2 gms garam masala      

    2 gms coriander powder


    To temper:

    15 ml vegetable oil

    3 gms whole cumin seeds

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Ingredient Substitution Guide


1. Cut potatoes and eggplant into small-medium size wedges.

2. Fry the potatoes and aubergine, keep aside.

3. Heat oil and add the cumin and fry until it crackles, then add the onions and sauté until golden brown. Add chopped ginger and garlic, and sauté for one minute.

4. Add chopped tomatoes and cook until the oil forms a layer on top.

5. Add all spices, coriander leaves and sauté for 30 seconds.

6. Add potatoes and eggplant and toss well, add little water if required. However, this vegetable dish is intended to be dry.

7. Toss well to coat all the ingredients and gravy on it.

8. Serve in a dish and garnish with green chili.

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