Ajapsandali Brinjal and potato curry cooked the Georgian way This recipe is from FoodFood TV channel By Sanjeev Kapoor 30 Nov 2014 in Recipes Course New Update 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 Method 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. 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. 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 #Fresh basil leaves #Fresh coriander leaves #Fresh parsley #Oil #Potato #Red chilli powder #Salt #Tomato puree Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article