Eggplant Potato Curry

I wasn’t a big fan of Eggplant before.  Once I started exploring about it and learned ways to cook, I started liking it.  Nutrition wise, it is rich in dietary fiber, vitamin K, potassium, manganese and other minerals. This was one of the reasons for me to get inclined to this vegetable.I tried many recipes and this simple and easy to make eggplant potato curry turned out very delicious.

Ingredients:

Eggplant: 1 medium size

Potato: 2 medium size

Red Onion: ½ cup finely chopped

Tomato: ½ cup chopped

Cooking Oil: 4 tea spoon

Mustard and fenugreek seeds: few

 ½ tea spoon Ginger Garlic Paste,

½ tea spoon Cumin and Coriander Powder

Pinch of Turmeric Powder

Pinch of Chilli Powder or 1 green chilli (optional)

Cilantro

Salt to taste

Method:

Cut  eggplant and potato in small size cubes and put a side.  

Heat oil in a pan. Add mustard and fenugreek seeds. When they start to crack, add onion and sauté until it turns light brown.  Then add turmeric powder, ginger garlic paste and cumin coriander powder and sauté in medium heat. After oil starts to separate, add tomato, eggplant and potato and stir until the spices are coated well. 

Add a cup of water, salt to taste, and chili powder. Stir well, cover it and cook in low heat for 10 minutes until eggplant is soft and looks creamy. Add cilantro and enjoy it with rice or roti.