Indian

Eggplant Potato Tomato Curry is for Lunch.

Eggplant Potato Tomato Curry takes 5 minutes to prepare.

Eggplant Potato Tomato Curry takes 15 minutes to cook.

Eggplant Potato Tomato Curry makes 1 servings.

The ingredients for Eggplant Potato Tomato Curry are:

250 grams Eggplant, fresh
2 medium whole (2-3/5" dia) Red Ripe Tomatoes
250 grams Potato, raw
1 tbsp 100% Pure Rice Bran Oil (by KIWIKANER)
1 tsp Salt
0.5 tsp Turmeric, ground
1 tsp chilli powder (by CYMRUGIRL1)

Here is how you make Eggplant Potato Tomato Curry:

1. Put oil into the pressure cooker and add turmeric and red chili powder.2. Add chopped tomatoes and stir for half a minute.3. Add chopped potatoes and salt and stir for a minute or two.4. Add chopped eggplant and stir.5. Add a dash of water and pressure cook until 1 whistle.6. When the whistle sounds, simmer for 2 - 3 minutes and then turn off the heat.7. Wait until you can open the pressure cooker and then serve hot with chapati.Serving Size: Makes 3 servingsNumber of Servings: 1Recipe submitted by SparkPeople user CURIOUSAT.

The nutritional information for Eggplant Potato Tomato Curry is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 424.1

• Total Fat: 15.9 g
• Cholesterol: 0.0 mg
• Sodium: 2,395.3 mg
• Total Carbs: 68.0 g
• Dietary Fiber: 15.2 g
• Protein: 9.3 g

Eggplant Potato Tomato Curry is Indian cuisine.

The dietary needs meet for Eggplant Potato Tomato Curry is Vegetarian