How to make Vanghan Patata -
Brinjal and potatoes cooked in spices.
Vanghan Patata Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Level Of Cooking : Moderate
Ingredients for Vanghan Patata Recipe
Long Brinjal 2
Potato 2 medium
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Tomatoes 2 medium
Green chillies 2
Fresh coriander leaves chopped 1 tablespoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Coriander powder 1 teaspoon
Ginger paste 1 teaspoon
Salt to taste
Heat oil in a non stick pan. Cut the brinjal into long thin slices. Cut potatoes into roundels and then halve them. Add cumin seeds to the pan and sauté. Add potatoes and sauté till golden.
Roughly chop tomatoes and grind them with green chillies. Add brinjals to the potatoes and mix. Add turmeric powder, red chilli powder, coriander powder, ginger paste and a little water and mix well.
Add salt and ground tomatoes and mix. Add coriander leaves, cover and cook for 5-7 minutes. Serve hot.