Brinjal and potato curry cooked the Georgian way This recipe is from FoodFood TV channel

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Main Ingredients Eggplant/Brinjal, Potato
Cuisine Georgian
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Ajapsandali

  • 2-3 long Eggplant/Brinjal
  • 3 medium Potato peeled and cut into long pieces
  • 4 tablespoons Oil
  • 15-20 Fresh basil leaves
  • 1/2 medium bunch Fresh parsley
  • to taste Salt
  • 1/2 medium Red capsicum sliced
  • 1/2 medium Green capsicum sliced
  • 1/2 medium Yellow capsicum sliced
  • 1/2 teaspoon Red chilli powder
  • 4 medium Tomatoes chopped
  • 2 tablespoons Tomato puree
  • a few sprigs Fresh coriander leaves
  • 1 Green chilli chopped
  • 4 Garlic cloves chopped


  1. Heat oil in a non stick pan. Cut eggplants into big cubes and add to the pan and saute Chop basil roughly, chop parsley roughly.
  2. Add potatoes to the pan with salt, mix and cook covered for 3-4 minutes. Add the 3 coloured capsicums and mix. Cover and cook for 2 minutes. Add onions, mix, cover and cook for 2 minutes. Add red chilli powder, salt, tomatoes, tomato puree and mix.
  3. Cover again and cook for 2 minutes.. Roughly chop coriander leaves. Add green chilli, garlic, parsley, coriander leaves and basil leaves and mix well. Cover and cook till done. Serve hot.

Nutrition Info

Calories 253.75
Carbohydrates 24.42
Protein 3.55
Fat 15.225
Other Fiber 2.07