Indian

Indian potatoes with eggplant (Aloo Bangan) is for Dinner.

Indian potatoes with eggplant (Aloo Bangan) takes 10 minutes to prepare.

Indian potatoes with eggplant (Aloo Bangan) takes 20 minutes to cook.

Indian potatoes with eggplant (Aloo Bangan) makes 6 servings.

The ingredients for Indian potatoes with eggplant (Aloo Bangan) are:

250 gm red potatoes, diced
150 gm egplant, diced
1 lg onion, chopped
1 tomato, diced
2 tbsp oil
1 1/2 c water
1 tsp salt
1 tsp ground coriander
1/2 tsp red cayanne pepper
1/4 tsp turmeric

Here is how you make Indian potatoes with eggplant (Aloo Bangan):

Dice vegetables with skin on. Soak in water while slicing onions and tomato. Heat oil in a wok or large skillet. Saute onions till golden. Add spices and tomatoes and a little water. Mix well. Add abuot 1 cup water and the potatoes. Cover and cook for 5 minutes. Then add eggplant and remaining water. Cover and simmer on med low heat till vegetables are tender.Serve over basmati rice or with fresh chapati. Can be served as side dish.Number of Servings: 6Recipe submitted by SparkPeople user MAREN_MN.

The nutritional information for Indian potatoes with eggplant (Aloo Bangan) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 94.0

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 453.8 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 2.2 g
• Protein: 1.5 g

Indian potatoes with eggplant (Aloo Bangan) is Indian cuisine.