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Masala Vegetables


500 g eggplant diced and soaked in salted water, 300 g French beans cut length-wise, 500 g diced potatoes, 5 pieces tofu, 50 g Mayil masala of spices for vegetables, 50 g crushed garlic and ginger, 100 g onions, 150 g sliced tomatoes, 5 curry leaves, 25 g minced coriander leaves, 300 ml vegetable oil, 200 ml fresh cream, salt and pepper


  • Fry the pieces of tofu.
  • Drain and fry the eggplant.
  • Sweat the onions, garlic, ginger and curry leaves and add potatoes, French beans, salt and Mayil masala of spices for vegetables.
  • Add water and simmer for 10 minutes.
  • Stir in tomato, eggplant, tofu and fresh cream.
  • Cook for 10 minutes.
  • Sprinkle with coriander leaves.
  • Best served with white rice.