Eggplant and Potato Curry (microwave)
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Features of Eggplant and Potato Curry (microwave)
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Served as vegetables. Suitable for vegetarians. A South Indian recipe. Speciality: Recipe for microwave cooking.
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Region of Eggplant and Potato Curry (microwave)
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Indian
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Ingredients for Eggplant and Potato Curry (microwave) (Click here for measurement conversion)
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2 Tablespoons Oil
2 medium Onions, sliced finely
1 teaspoon Red Chilli powder or as per taste
1 big Tomato, chopped finely
4 big Potatoes, boiled and cut into cubes
1/2 teaspoon Tamarind paste or as per taste
Salt to taste
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Method for making Eggplant and Potato Curry (microwave)
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Heat oil and finely sliced onions in a microwave-safe bowl uncovered on high (100%) power for about 4 minutes (stirring mid-way) or till the onions are lightly browned. Now add the red chilli powder and mix well. Microwave uncovered on high (100%) power for about 2 minutes or till it gives out a nice roasted aroma. Add chopped tomatoes and mix well. Microwave uncovered on high (100%) power for about 4 minutes or till the tomatoes are tender and the oil has left the sides of the bowl. Add now the boiled potato cubes and tamarind paste. Sprinkle some water and salt to taste. Mix well. Microwave covered on 70% power for about 4 minutes.
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Comments
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Preparation time: 10-12 minutes
Cooking time: 15-18 minutes
Serves: 4
Tips:
Browned onion slices can be mixed in during standing time for extra taste.
When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food. Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.
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