Recipe by IHeartBobert
This is really one of my favorite Indian dishes, it is so simple to make and its packed with flavor! If your an eggplant fanatic like me, you'll love it :3
Top Review by Motley Oklahoman
I made this dish as part of the Spring 2013 PAC challenge. <br/><br/>I made this dish for our family's weekly Meatless Monday. And it was a super big hit!<br/>My husband had three helpings, and even my little girl loved it. The potatoes make this filling, the eggplant cooks down to a nice buttery softness, and the spices are just right. It's a very quick and easy Indian dish that I think anyone could make. <br/><br/>Thank you for posting this wonderful dish.
- 44.37 ml vegetable oil
- 2.46 ml black mustard seeds
- 453.59 g russet potato, boiled, peeled and cut into 1/2 inch cubes
- 1 medium eggplant, unpeeled and cut into 1/2 inch cubes (about 1lb)
- 4.92 ml turmeric
- 4.92 ml cumin
- 4.92 ml coriander
- 4.92 ml salt
- 2.46 ml cayenne garlic paste (*see below)
- 1 medium tomatoes, chopped fairly fine
- 14.79 ml cilantro (optional)
Directions See How It's Made
- *Garlic Cayenne paste: 4 cloves of garlic pulverized, 1 teaspoon cayenne pepper (more if you want), 1 teaspoon ground cumin mashed into the garlic. It helps to put a little sea or kosher salt in to act as an abrasive.
- Heat oil over medium in large saucepan, add mustard seeds. Once seeds begin to pop, add potato and eggplant and stir-fry for a few minutes (if the start sticking a lot, add a little more oil).
- Add the dry spices and salt and continue stir-frying for a few minutes until all spices are well blended; mix in garlic paste, breaking up any lumps.
- Add 3/4 cup water (you may need more, maybe not; 3/4 cup is a good starting point), lower heat and cover pan.
- Cook about 15 minutes or until the eggplant and potatoes are soft. If the sauce begins to dry up add a little more water.
- Add tomato and cook two or three more minutes.
- Garnish with chopped cilantro if you wish.