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Eggplant Potato Curry

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Eggplant Potato Curry

(0)
12 Min
Easy

Ingredients

4 Portions

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
300  g
Brinjal
150  g
Potato
2  tbsp
Oil
2  sprigs
Curry Leaves
1  packet
MAGGI Rasa Musu
150  mL
MAGGI coconut milk powder
100  mL
Water
1  tsp
Salt, table
1  tbsp
Roasted curry powder
1  tsp
Turmeric powder
1  tsp
Chilli Flakes
20  g
Onion
1  tsp
Ginger and garlic paste
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Nutrition Value

Carbohydrates
21.9 g
Energy
379.2 kcal
Fats
31.1 g
Fiber
4.7 g
Protein
4.4 g
Sodium
949.7 mg
Sugars
6.2 g
Information per serving

Instructions

12 Minutes

  • Step 1

    5 Min
    Heat the rice cooker. Once heated, add oil. When oil is heated, add ginger garlic paste and curry leaves. Sauté. Add eggplant cut into long pieces and potatoes. Mix.

  • Step 2

    3 Min
    Add turmeric powder, raw curry powder, and salt. Add RASA MUSU pack and mix. Pour water and let cook.

  • Step 3

    2 Min
    Add MAGGI COCONUT MILK and chilli flakes. Let cook till the gravy thickens and switch off the rice cooker.

Recipe PDF

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