A simple eggplant and potato curry, you can enjoy with chapatti.
Ingredients:
Brinjal – 2 small
Potato – 2 medium sized
Onion – 1 medium sized (thinly sliced)
Green chilies – 1 large (finely chopped)
Curry leaves – 1 sprig
Chili flakes – 1 teaspoon
Turmeric – 1 pinch
Chili powder – 1/4 teaspoon (optional)
Oil – 2 tablespoon
Mustard seeds – 1/2 teaspoon
Salt – to taste
How to:
Cut the brinjal and the potatoes into cubes, wash, and cook in about a cup and a half of water until soft. Lightly mash the brinjal and potato mixture using the back of a spoon.
In a non stick pan, add oil and splutter mustard seeds. After the mustard seeds stop crackling add the onions and curry leaves and sauté till the onion softens.
Add the chili flakes and turmeric and stir for a minute, till the raw smell of the turmeric disappears. You can add the red chili powder at this point, if you think the curry needs a little colour.
Add the chopped green chilies to the pan and stir, lastly add the brinjal-potato mixture to the pan and season with salt. Combine it with the masala. Check for seasoning and add more salt if necessary. Add more water at this point if you would like more gravy.
Cover with a lid and let the curry simmer for about three minutes. Remove from flame and serve hot with chapattis.
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