Eggplant and Potato Curry

Recipe by Debbwl
READY IN: 35mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    teaspoon chili powder
  • 12
    teaspoon turmeric
  • 12
    teaspoon coriander
  • 12
    teaspoon cumin
  • 12
    teaspoon garam masala
  • 14
    teaspoon sugar
  • 1 - 1 12
    cup water
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DIRECTIONS

  • 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.
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