Tuesday, March 11, 2008
Eggplant Potato Curry
This is another one of those quick side dishes that sort of comes together when I open the fridge and see what's there... Decide to pair this with that, add some of x, y, and z spice, and voila! Yumminess!!
Eggplant was paired with potatoes, onions, tomatoes, and spices to make a dish that was tasty with rice, chappathi, roti, etc. Am sending this over to Pooja for her VOTW event this month!
Baby eggplants - 4-5, chopped into bite sized pieces
Potato, thin skinned - 1 medium, chopped
Onion - 1 medium, chopped
Tomato - 2 medium plum tomatoes, chopped
Chilly powder - 2-3 tsp, or to taste
Turmeric powder - 1/4 tsp
Fennel powder - 1 tsp
Salt to taste
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig
1. Heat oil in a pan. When hot, add seasoning ingredients. Then, add onion and saute until they soften.
2. Now, add the eggplant and potatoes. Saute until the color of the eggplant changes slightly.
3. Add the tomatoes, salt, and spice powders. Cover and let cook until the veggies are cooked, the sauce has thickened, and the raw smell of the masala is gone. Turn off and serve!
Enjoy with white rice, on the side with sambar, rasam, chappathi, roti, etc.
In other news, I've received my Arusuvai from Cham and am contemplating the possibilities... Stay tuned! :)