Ingredients
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400 g of Potatoes
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300 g of Aubergine/Eggplant
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100 g of Tomato fresh
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3 tbsp. of Vegetable oil
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200 g of Water
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Spices:
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1 tsp. of Black mustard seeds
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1 tsp. of Caraway seeds
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2 tsp. of Fresh gingerground
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1 Indian green chilli
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1/2 tsp. of Turmeric powder
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1/2 tsp. of Kashmiri chilli powderOr a quarter tsp. of chili + a quarter tsp. of paprika
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1 tsp. of Ground cumin
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2 tsp. of Ground coriander
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to taste Salt
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1 tsp. of Brown sugar
Directions
This easy, flavorful, and delicious eggplant and potato curry comes from East India. It cooks quickly, and you can add other veggies to your taste.
The key is to prepare the ingredients in advance and add the spices according to the order in this recipe.
Besides, this curry makes a great breakfast!
Enjoy!
Today's visits: 1.
Steps
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1
Done
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Peel and dice the potatoes. Dice the eggplant, too. Finely grate the ginger. |
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2
Done
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Weigh the spices. Arrange them in the order of adding. |
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3
Done
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In a high-sided pan, heat some oil over medium heat. Add the black mustard seeds. Cook until they start popping and crackling. You might need to cover the pan with lid so they don’t pop out. Let them crackle for a few seconds, then add the cumin seeds and cook for a few seconds. |
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4
Done
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Add the ginger and chile, stir, and cook together for 15-20 sec. |
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5
Done
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Add the potatoes and cook, stirring for a couple of minutes. |
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6
Done
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Add the turmeric and ground chili powder, stir well for a few seconds. |
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7
Done
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Add the eggplant, ground cumin and coriander. Stir well and cook together for 1 min. |
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8
Done
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Add water, stir, cover with lid and cook over medium heat for 5 min or until it starts to boil. |
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9
Done
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Add the tomatoes, season with salt and pepper, stir, cover with lid, and simmer until the potatoes are done (15-20 min). |
