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Eggplant and Potato Curry


  • 1 medium eggplant cut in 2 inches
  • 4-6 fingerling potatoes halved or 1 russet potato cubed
  • 1 medium tomato chopped
  • 1 medium onion chopped finely
  • 1 1/2 - 2 tbsp of Xacuti Masala
  • 1 cup water
  • Salt to taste


  • Heat oil, add the finely chopped onion. Saute’ till translucent.
  • Then add the xacuti spice mix saute for 15-20 seconds.
  • Once done add the chopped tomato and mix for 2-3 minutes till it softens.
  • Cook covered on medium heat check occasional and stir till the potatoes get cooked.
  • If you like you can garnish it with chopped cilantro.
This Eggplant and Potato Curry recipe is so simple and delicious you can enjoy it with bread or rice.
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Goan Xacuti comes from Goa, India. Typically used to prepare Chicken with pan browned grated coconut. It can be extended to Vegetables such as Tofu , Cauliflower , Garbanzo beans. This is a unique and festive taste that will keep you wanting for more. Pride and Joy of Goa.
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