Recipe by Debbwl
This is my version of a spicy dish we had on our last trip to Chicago. It was served with white rice. Recommend Japanese Eggplant. Would also recommend thin skinned white potatoes so that there is no peeling.
Top Review by JustJanS
We make, eat and review a lot of curries, so we are tough critics. This was good, but lacked "wow factor". I can hardly think of a curry made without onion, garlic, ginger and think this one missed those three things. I garnished the finished dish with mint, but if I'd had it, I'd have used fresh coriander instead. I served this with natural yoghurt on the side which gave it a lift.
- 1 tablespoon oil
- 2 tomatoes, large cut into 1-inch pieces
- 2 eggplants, medium size cut into 1-inch pieces, Recommend using Japanese Eggplant
- 2 potatoes, medium size cut into 1-inch pieces, Recommend using thin skinned white potatoes
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon garam masala
- 1⁄4 teaspoon sugar
- 1 -1 1⁄2 cup water
Directions See How It's Made
- Heat oil in a pan. Add spices, tomatoes, sugar and salt.
- Cook on medium heat for 3 minutes till the tomatoes are soft.
- Add potatoes and eggplant. Cook for about 5 minutes.
- Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.
- Serve hot with white rice.