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Vangi Batata Tondak

By on February 21, 2018
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Vangi Batata Tondak

Serves 4

Brinjal 1 large (300 grams)
Potatoes 2 large
Oil 4 tablespoons
Garlic, chopped 8 cloves
Turmeric powder ¼ tablespoon 
Red Chilly powder ½ teaspoon 
Garam masala powder 2 teaspoons 
Grated coconut 1 cup
Onion, chopped 1 large
Tamarind pulp 1 tablespoon 
Sugar ½ teaspoon
Coconut Milk ¼ cup 
Chopped coriander leaves 2 tablespoons
Salt to taste

1. Peel potatoes, cut brinjal and potatoes into one-inch thick pieces and set aside. 
2. Heat two tablespoons of oil in a pan, add coconut and stir fry till it changes colour. Make a fine paste of it by adding one fourth cup of water. Keep aside. 
3. Heat two tablespoons of oil in a pan; add the onion and sauté till it changes colour. Add the brinjal and potatoes and sauté for two minutes.Add one cup of water and cook till the vegetables are tender.
4. Add garam masala powder, Turmeric powder, chilly powder, coconut paste, tamarind pulp, sugar and salt to taste and cook for two minutes. 
5. Add coconut milk and garnish with coriander leaves and serve hot with any Indian bread.

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