Ingredients
- Potatoes (diced)
- Eggplant (skin peeled and diced)
- Onions (finely chopped)
- Green chillies (finely chopped)
- Tomatoes (finely chopped)
- Garlic pods (finely chopped)
- Cumin seeds
- Turmeric powder
- Coriander powder
- Asafoetida (Hing)
- Garam masala
- Coriander leaves (finely chopped)
- Salt
- Mustard oil (or any vegetable oil)
Procedure
- In a pressure cooker, add some oil and let it warm up. To the warm oil, add cumin seeds and finely chopped garlic.
- Once the garlic turns golden brown, add finely chopped onions and green chillies. Mix well until the onions turn golden brown.
- Add finely chopped tomatoes and mix.
- Add turmeric powder, salt, coriander powder and hing and mix well.
- Once the tomatoes are cooked and oil starts to leave the sides, add the diced pieces of eggplant and mix well. Tip: Peel the skin of the eggplant and cut into small cubes. To prevent discoloration, wash thoroughly in water and soak the cubes in water until we add them to the cooker.
- After mixing the diced eggplant into the cooker, add the diced potatoes and mix well.
- Add water to the cooker until the level of water reaches the level of the vegetables.
- Pressure cook for 3-4 whistles (this may vary for you so please ensure that the vegetables are properly cooked).
- Allow the pressure to settle and open the cooker. The vegetables should be properly cooked the eggplant should be very soft.
- Use a ladle to mix well and the eggplant should be mashed easily when we mix (Please ensure not to completely mash the potatoes).
- Add garam masala to the curry and mix well. Check the salt content and add if necessary.
- Garnish with coriander leaves.
- Voila! The potato and eggplant curry is ready. It can be eaten with rotis or steamed rice. Bon appetit!
