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
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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.
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Add curry leaves carefully. Add garlic ginger and chili and cook for a minute or until the garlic is golden.
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Add the coriander powder and turmeric and mix in. Add potatoes and eggplants and mix in.
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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.
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Garnish with a good sprinkle of cayenne or garam masala or both, and cilantro and serve.
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4 servings, 175 calories per