This is a quick vegetable curry to eat with roti, chapatti or flat bread. Having multiple vegetables like eggplant/brinjal, potato, tomato and onions and taste of many spices, you are getting a very nutritious dish in one meal.
Ingredients
Oil- 1 tblsp or more
Cumin seeds-1tsp
Mustard seeds-1/2 tsp
Curry leaves- 10-12 leaflets
Hing/ asafetida- pinch
Onion –chopped
Potato-2
Tomato-2
Eggplant/ Brinjal-1/2 of a large eggplant or 3 long Chinese eggplants or 8 small round brinjals
Jalapenos -1
Green chili peppers-2
Cilantro-1/2 cup chopped
Garam masala- pinch
Cumin/ zeera powder-pinch
Coriander/dhanya powder-pinch
Turmeric-1/2 tsp
Salt- 1 tsp or to taste
Instructions
Heat a stainless steel thick base pan or non stick sauté pan with little oil. When its slightly warm add the seasoning of cumin seeds, mustards seeds, hing/asafetida and curry leaves. The mustard seeds and other seasonings will sputter and crackle.
Immediately toss in the chopped onion and sauté till light brown. Add the peeled and cubed potatoes and sauté. The potatoes need to be added earlier since they take a longer time to cook than the eggplant. Sauté the potatoes till they are softer, add the chopped tomatoes, and cubed eggplant to the pan and sauté
On the side blend to paste the jalapenos and green chilli peppers or just jalapenos, whatever is available. Pour this paste into the pan. Add the spices or turmeric, cumin, coriander powder , salt and garam masala( a spice powder which has ingredients of cardamom, cinnamon, cloves and black cumin)
Cook the vegetables with a closed lid, on slow flame stirring very gently to not break the egg plant to pulp. No water needs to be added since the steam in the pan helps cook the vegetables and retains a better flavor and texture.
Enjoy with warm rotis or flat rolled bread.
Recipe by Hot Sweet Spicy Recipes at https://hotsweetspicyrecipes.com/aloo-baingan-curry-eggplant-potato-curry/