Eggplant is one of my favorite vegetables. The beautiful purple color and its versatility never fail to brighten a dish. Eggplant can be fried, baked, pureed and can be used in Italian, Indian, Mediterranean, American and countless other cuisines! This recipe is for a simple eggplant potato curry and will be loved by eggplant lovers and haters alike! A friend, who doesn’t eat eggplants, recently asked me to make this curry and then had it consequently for three meals! So go ahead and try this simple eggplant recipe.
Difficult level: Easy
Cuisine: Indian; Gujarati
- 1 medium sized eggplant
- 2 medium sized potatoes
- 2 medium sized tomatoes
- ¼ cup peas – fresh or frozen
- 1 tablespoon oil
- ¼ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 clove garlic
- ¼ teaspoon granted ginger
- 1-2 tablespoon tamarind extract
- 1 teaspoon coriander cumin powder
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon garam masala
- Salt to taste
- Cilantro for garnish
- Dice the eggplant, potatoes and tomatoes. Grate the ginger and garlic.
- Take oil in the saucepan. Add mustard seeds and heat until the seeds sputter. Add the cumin seeds and heat for couple of minutes.
- Add the peas and tomatoes to the pot. Cook for about 5 minutes. Add the tamarind paste. Cook the mixture for 5-7 minutes.
- Add the eggplant and potatoes. Add all the spices and salt. Stir the mixture. Cover the pan and cook everything until the eggplant and potatoes soften (15-20 minutes)
- Garnish with chopped cilantro and serve with hot chapattis or rice!
- This recipe can also be made in the pressure cooker, cooking time doesn’t vary, so cook for about 3 whistles.