Eggplant & potato curry

                     

                              A friend of mine asked for a few vegetarian side dishes and this "Eggplant & Potato curry" is one among the lots that I'd like to suggest her. If you too are looking for a few more vegetarian side dishes then try Dondakayal curry (Ivy gourd curry), Aloo pyaaz, Onion capsicum masala, Vegetable khorma and Sweet corn curry from My Mom's Kitchen.

                           
                           Eggplant is rich in nutrients and in this curry it is paired along with potatoes and cooked with the two most important ingredients the red chili powder and turmeric powder. The curry tastes equally good with both chapathi and steamed rice.

While this is a vegetarian recipe if you'd like to try the non-veg style then go ahead for the Kheema baingan masala from My Mom's Kitchen.

Ingredients:

1. Eggplant - 250 gms
2. Potato - 1 large
3. Onion - 2 nos
4. Ginger garlic paste - 1 tbsp
5. Red chili powder - 1 tsp
6. Turmeric powder - 1/2 tsp
7. Green chilies - 4 to 5 nos
8. Coriander leaves - few
9. Salt - to taste
10. Oil - 2 tbsp

Method :

• Slice the potatoes and onions finely. 
• Chop Eggplant into small pieces. Keep them soaked in water with a pinch of salt till ready to use. (you can also preserve them with chopped potatoes)
  

• Heat oil in a deep bottomed vessel. 
• Add onions and fry till translucent.
• Add salt, ginger garlic paste, red chili powder and turmeric powder. Mix well to combine.
• Add in the potatoes, green chilies and eggplant and stir well. Add about half a glass of water, cover the vessel with a lid and let the vegetables cook.
• When the vegetables are done add coriander leaves and let it cook for another 2 minutes on low flame.
• Serve hot.

Do try the recipe and share the joy of taste with your loved ones...

Happy Cooking..!!!