Eggplant Potato Recipe
This South Indian Eggplant Potato stir fry is simple and goes well as a side with rice, roti or any meal. It also goes well in wraps, rolls and sandwiches, with a spread of Greek yogurt. You just need some pantry staples like eggplants, potatoes, spices and herbs to make this dish.
Eggplant also known as brinjal is a staple in Indian Cuisine. We use them to make brinjal curry, Brinjal chutney, Stir fry and even stuffed curried dish.
Eggplants & potatoes are one of the most delicious veggie combinations prepared in many regional cuisines in India. Many different kinds of dishes like stew, curries and stir fry dishes are made with this combo.
This eggplant potato stir fry is typical to Andhra cuisine & is made in many homes. To begin with, mustard seeds, cumin seeds, curry leaves and lentils are tempered in oil to bring out a nutty aroma. Later onions (optional) are stir fried until they lose the raw flavor.
Spices like ginger, garlic and green chilies are used to impart some flavor and heat to the dish.
Eggplants are stir fried until tender and to this boiled potatoes and ground spices are added. All these are cooked on a low heat until tender and aromatic.
Lastly we love to sprinkle some lemon juice and coriander leaves.
For this recipe I prefer to use boiled potatoes that are fork tender and not mushy. The cook time reduces by using boiled potatoes.
However if you prefer to make them more spicy and full of flavor, saute the potatoes in the same pan instead of using boiled potatoes.
More brinjal recipes,
How to Make Eggplant Potato Stir Fry
If you want to use potatoes without boiling, you can roast them in the pan itself. Refer recipe box below for further instructions.
1. Add oil to a pan, add the tempering ingredients and fry till the dals turn golden. Then the curry leaves have to be fried.
2. Add sliced onions and chilies and fry till the onions turn transparent.
3. Add ginger garlic paste. Fry till the raw smell goes off.
4. Add brinjal, sprinkle salt and fry for 2 to 3 minutes.
5. Cover and cook till they turn tender. Keep stirring in between.
6. Add boiled potatoes, red chili powder, garam masala.
7. Mix everything well. Cover and cook for a while till everything blends well.
Brinjal fry is ready.
Eggplant Potato Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 2 small potatoes or ½ cup frozen green peas (optional)
- ½ cup onions
- 1 green chili chopped small
- 1½ cup brinjal/ Eggplant sliced (1 large or 3 medium, 2 cups sliced)
- 1 sprig curry leaves
- ¼ teaspoon urad dal (optional)
- ½ teaspoon chana dal (optional)
- ½ teaspoon ginger garlic paste to ¾ tsp.
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- 2 tablespoons coriander leaves fine chopped (optional)
- 1 to 2 teaspoons Lemon juice (optional)
- 2 tablespoons oil
- ½ teaspoon Salt (adjust to taste)
- This step is optional. Boil potatoes, peel the skin and cube and set aside. you can use baby potatoes too. If you like to roast the potatoes instead of boiling, just skip this step.
- Cut the eggplants and leave them in salted water till you use.
- Heat a pan with oil, add mustard, cumin and dals. Fry till you get an aroma of the fried dals. Do not burn them. Add curry leaves, sauté.
- Add onions and chilies, fry till the onions turn translucent.
- Add ginger garlic paste, sauté till the raw smell goes off.
- If you are using raw potatoes with out boiling, add them here and fry for 2 minutes. Cover and cook till they are done, if needed sprinkle water.
- Add brinjal ,sprinkle salt and fry for 2 to 3 mins or till the brinjals are fully done. If needed you can cover and cook.
- If using boiled potatoes, add them now along with red chili powder and garam masala. Mix well.
- Fry or Cover and cook for 3 to 4 mins. keep stirring it occasionally.Serve vankaya fry with rice and ghee.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Love all your recipes 🙂 if using peas when to add them ? Should I cook them before just like you have mentioned for potatoes ?
If using frozen tender peas then just add them directly. If using fresh peas then boil them until slightly tender and add.
You’re becoming my go-to webpage almost everyday!! Since I’m an Oriya newly married to a Tamilian, i have to make a dish that relates and pleases both of our palates.. And you have always done that with your recipes 🙂 Love the simple and clear steps.. quick and easy to instantly follow even while I’m near the gas stove!
Keep blogging and saving us newbies from disasters! 😀
Glad to know you. Thanks for trying the recipes. I am very glad to know they have been useful. Thanks again
me vantalu chala chala super
Thanks Padma garu
yum! just loved it.
yum! just loved it
Yummy & lipsmacking recipe.. Can have that with sambar rice 🙂
looks beautiful.perfect for sambar rice.
Wow looks terrific… Drooling here
looks delicious, love it 🙂
I love brinjals and this recipe looks simple and yum
wow yummy combo,sure it taste awesome…
delicious and awesome curry.
looking delicious sis
Easy eggplant potato dry curry. Yummy and delcicios.