Eggplant Potato Curry

Name: Eggplant Potato Curry
Cook time: 12 s
Total time: 12 s
Yield: 4
Cuisine: Local
Ingredients: 300 grams Eggplant; 150 grams Potato; 2 tablespoons Oil; 2 sprigs Curry Leaves; 1 Packet MAGGI Rasa Musu; 150 milliliters Thick Maggi coconut milk; 100 milliliters Water; 1 teaspoon Salt; 1 tablespoon Curry powder; 1 teaspoon Turmeric powder; 1 teaspoon Chilli Flakes; 20 grams Sliced Onions; 1 teaspoon Ginger and garlic paste

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12 Min

Easy

Ingredients

4 Portions

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

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

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.

Step 1 of 3

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 of 3

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

Step 3 of 3

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

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Nutritional facts per serving

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Eggplant Potato Curry

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