Eggplant Potato Curry

Categories: Indian

Ingredients

• 2 tsp oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 8 curry leaves chopped (optional)
• 4 cloves of garlic minced
• 1 inch ginger minced
• 2 hot green chile finely chopped
• 2 tsp coriander powder
• 1 tsp turmeric
• 2 large potato cubed small
• 1 large eggplant chopped small, or 8 or more small eggplants, quartered
• 2 large tomato crushed, finely chopped or about 2 cup diced canned tomato
• 1 cup water
• 1 1/2 tsp salt
• cayenne pure red chili powder or garam masala to taste
• cilantro for garnish

Directions

1. Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds change color and get fragrant. A few seconds or a minute depending on how hot the plan and oil are.

2. Add curry leaves carefully. Add garlic ginger and chili and cook for a minute or until the garlic is golden.

3. Add the coriander powder and turmeric and mix in. Add potatoes and eggplants and mix in.

4. Add the tomatoes, salt and water and mix in. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to cook until the eggplants and potatoes are tender to preference. about 15 minutes. Taste and adjust salt and spice and mix in.

5. Garnish with a good sprinkle of cayenne or garam masala or both, and cilantro and serve.

6. 4 servings, 175 calories per

Email to a friend | Print this recipe | Back