FLAVORFUL BHATIYARA-STYLE EGGPLANT CURRY: HOMEMADE INDIAN VEGETARIAN DELIGHT

🌶️ Spice up your kitchen with this mouthwatering Bhatiyara-Style Eggplant Curry! Crispy potatoes and tender eggplants dance in a rich blend of Indian spices, creating a flavor explosion that’s as easy as it is delicious. It’s the perfect homemade comfort food you’ll crave again and again! 🍆🥔✨

Bhatiyara-Style Eggplant Curry:

Ingredients:

• 3 Eggplants, shallow-fry
• 3 Potatoes, shallow-fry
• 1 ½ Onions, chopped
• 1 ½ Tomatoes, chopped
• Curry Leaves
• ¼ tsp Fenugreek Seeds
• 2 Cloves
• Asafoetida
• 1 ½ tsp Ginger-Garlic Paste
• 2 ½ tsp Cumin-Coriander
• 2 tsp Red Chili
• ½ tsp Turmeric
• ½ tsp Garam Masala
• Salt, to taste
• Water, as required
• 2 tbsp Coconut Flakes, soaked in water and blended
• Oil
• Fresh Coriander Leaves, for garnishing 

Instructions:

1. Preparation (10 minutes):
   • Wash and chop the eggplants and potatoes into desired shapes.
   • Wash and chop the onions and tomatoes.
   • Soak coconut flakes in water and blend them.
2. Shallow Fry (15 minutes):
   • Heat oil in a pan.
   • Add eggplant slices and fry for about 5-6 minutes until golden brown. Remove and set aside.
   • In the same pan, fry potato slices for about 7-8 minutes until they’re crispy. Remove and set aside.
3. Tempering (5 minutes):
   • In the same pan, remove the excess oil or add a little more oil if needed.
   • Add fenugreek seeds, cloves, curry leaves, and asafoetida. Sauté for 1-2 minutes until fragrant.
   • Add chopped onions. Sauté until onions are translucent, about 3-4 minutes.
4. Spice Mix and Tomatoes (7 minutes):
   • Add ginger-garlic paste and sauté for 1-2 minutes until raw smell disappears.
   • Add chopped tomatoes. Cook for 5-6 until they become soft.
   • Add cumin-coriander powder, red chili powder, turmeric, garam masala, and salt. Mix well.
5. Combining and Simmering (15 minutes):
   • Pour in water. Mix it well until the mixture thickens, and the oil separates from the masalas.
   • Pour in the blended coconut flakes. Stir and cook for 2-3 minutes a few minutes until the flavors meld.
   • Add the fried eggplants and potatoes. Mix well, ensuring the masala coats the vegetables evenly.
   • Pour in water as required for desired consistency.
   • Cover and simmer for about 10-12 minutes on low heat to let the flavors meld.
6. Serve (2 minutes):
   • Garnish with fresh cilantro if desired.
   • Serve hot with Khichdi, Kadhi, rice, or bread.

Total Time: Approximately 45-55 minutes

Serves: 4 

Enjoy your delicious bhatiyara-style Eggplant and Potato Curry!