Aubergine and potatoes Curry

Ingredients:

  • 3 medium potatoes
  • 1 Medium to large aubergine
  • 1 tbsp oil
  • 1/2 tsp mustered seed
  • 1/2 tsp cumin seed
  • 2 medium chopped tomatoes
  • 1 tsp ginger paste or grated
  • 1 tsp garlic crushed or paste
  • 1 or 2 chopped chilli
  • * can make paste of ginger garlic and chilli paste together
  • 1/2 tsp turmeric
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Garam Masala powder ( optional)
  • A handful of fresh coriander leaves, chopped finely

Recipe:

  • In a medium sauce pan, take oil and let the oil heat up for 10 seconds or so. Add mustered seed and cumin seeds. Now let them crackle. Keep the lid on to avoid mustered seed popping out.
  • Once they all are cracked, add ginger, garlic and chilli paste. Put the lid on quickly and stir for 10 seconds or so to cook ginger and garlic.
  • Now add dry spices and cook all spices for a 20/30 seconds. Make sure that spices does not get burn. Add little water if need to avoid burning of spices.
  • Now add potatoes and aubergine Stir well to make sure all spices and vegetables are mixed well. Now add 1/2 cup of boiling water and let it cook for 15 min.
  • Now add chopped tomatoes and stir well again. Let it cook for further 5 min.
  • If using Garam Masala and coriander add now and cook for another 1-2 minutes.
  • Serve hot with Chapatties, Tandoori Roties, Plain Parathas or choice of rice.