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Eggplant and Sweet potato in coconut milk sauce
Course
Main Course
Cuisine
North India
Keyword
Eggplant, sweet potato, coconut milk, alu,
marinating time
30
minutes
minutes
Servings
4
people
Author
Rama G
Ingredients
2 cups brinjal cubed medium size
1 cup sweet potato cubed medium size
1 cup chopped tomato
2 green chillies chopped finely
1” piece ginger grated
½ cup chopped fresh coriander leaves
1 tsp each chilli powder, garam masala powder & amchur powder
1 tbsp roasted peanut crushed coarsely
½ tsp turmeric powder
1 tbsp freshly grated coconut / desiccated coconut
Salt to taste
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For tempering:
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp roasted sesame seeds (Til / Ellu)
Asafoetida
_________________________
Coconut milk sauce
½ cup coconut milk
1 tsp arrowroot flour / rice flour
½ tsp chilli powder
½ tsp jaggery powder
Instructions
Mix the vegetables with all ingredients mentioned.
Cover & leave it for 30 minutes.
Heat a kadai and add the tempering ingredients.
Once they splutter add the marinated mixture.
Add ¼ cup water and boil on low flame.
After some time, check if the potatoes are done.
Mix all ingredients for sauce and beat well.
Pour over the vegetables and cook for 2 to 3 minutes / till you see bubbles on top.
Switch of flame and serve with roti / rice.
Video
[vc_video link='https://www.youtube.com/watch?v=M1bdm5ubgEs']
Notes
If you do not have 30 minutes to marinate, you can do it in 10 to 15 minutes too.
You can add corn flour / tapioca flour instead of Arrowroot flour.