Ringna Bateta Ni Kachri / Eggplant Potato Fry - A Tribute To Tarla Dalal

by - November 13, 2013

       Its hard to believe... Tarla Dalal is no more!!  On November 6th, My Facebook page was flooded with this news and broke many of our heart.. I am die hard fan of her and tried many recipes from her cook book, which made me comfort in cooking North Indian dishes.
Ringna Bateta Ni Kachri  / Eggplant Potato Fry - A Tribute To Tarla Dalal
    Mrs Tarla Dalal, is a famous cook book writer and chef.  Apart she was a mother to every Indian women in this virtual culinary world.. Several hundred recipes from her treasure chest will always guide us for many generations.   Even beginners  can learn to make perfect dishes with her recipes..
      Tarlaji  started her carrier in 1966 by conducting cooking class in her home and which let her to publish her own recipe collections in 1974, was a instant hit.  For these many years, 3 million copies were sold all over the world from her inventory. 
     We Blogging Marathon group friends, joined together to show small tribute to Mrs. Tarla Dalal ji.. Even she is not here, her presence will exits in culinary field.   May her soul rest in peace..     
Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings
Adapted from Tarladalal cook book  

1 cup chopped brinjal / eggplant
1 1/2 cups peeled and chopped potatoes
2 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida / hing 
1/4 tsp turmeric powder 
1 1/2 tsp coriander, cumin seeds powder
1 tsp red chilli powder
1 1/2 tsp besan / chickpea flour
1/2 tsp all purpose flour / maida
Salt to taste

1. Heat the oil in a non-stick pan / kadhai, add the mustard seeds, Let it splutter. Add asafoetida,  turmeric powder, coriander-cumin seeds powder and chilli powder and sauté on a medium flame  for a few seconds.
2. Add the eggplant and potatoes, mix well and cook on a slow flame for 10 to 12 minutes or till the  vegetables are half-cooked, while stirring occasionally.
3. Add the besan, plain flour and salt, mix well and cook on a medium flame for 10 to 12 minutes  or till the potatoes are cooked. Serve hot.

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  1. Looks very delicious.Is this only for blogging marathon group friends !

  2. yes with my steam rice.. i am ready with my spoon and fork.

  3. Looks great Saras and a lovely tribute..

  4. What are you saying Sarah?Its really hard to believe da.Anyways You have presented really good.

  5. great job by u all..this sounding yummy n tempting cliks.

  6. what an honour to a culinary queen and also a lovely recipe, never tried this combo looks superb

  7. very delicious eggplant potato fry .. lovely tribute to tarla ji

  8. Very delicious curry ...nice tribute to her..

  9. Such a wonderful recipe and lovely tribute.

  10. That is such a yummy looking eggplant curry. Knowing my love for all things eggplant, I'm sure to make this dish very soon.


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