Potato and Eggplant Curry

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)
peeled and diced eggplant
peeled and diced eggplant
diced potatoes
diced potatoes
finely chopped onions and green chillies
finely chopped onions and green chillies
finely chopped tomatoes
finely chopped tomatoes
cumin seeds and finely chopped garlic
cumin seeds and finely chopped garlic
finely chopped coriander leaves
finely chopped coriander leaves

Procedure

  • In a pressure cooker, add some oil and let it warm up. To the warm oil, add cumin seeds and finely chopped garlic.
add cumin seeds and garlic
add cumin seeds and garlic
  • Once the garlic turns golden brown, add finely chopped onions and green chillies. Mix well until the onions turn golden brown.
garlic turns golden brown
garlic turns golden brown
add onions and green chillies
add onions and green chillies
  • Add finely chopped tomatoes and mix.
onions turn golden brown
onions turn golden brown
add tomatoes and mix
add tomatoes and mix
  • Add turmeric powder, salt, coriander powder and hing and mix well.
add turmeric powder
add turmeric powder
add salt
add salt
add coriander powder
add coriander powder
add hing
add hing
  • 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.
tomatoes are cooked
tomatoes are cooked
add diced eggplant
add diced eggplant
  • After mixing the diced eggplant into the cooker, add the diced potatoes and mix well.
mix eggplant well
mix eggplant well
add diced potatoes
add diced potatoes
mix potatoes well
mix potatoes well
  • Add water to the cooker until the level of water reaches the level of the vegetables.
add water
add water
  • 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.
cooked vegetables
cooked vegetables
  • Use a ladle to mix well and the eggplant should be mashed easily when we mix (Please ensure not to completely mash the potatoes).
mix vegetables well
mix vegetables well
  • Add garam masala to the curry and mix well. Check the salt content and add if necessary.
add garam masala
add garam masala
  • Garnish with coriander leaves.
add coriander leaves
add coriander leaves
  • Voila! The potato and eggplant curry is ready. It can be eaten with rotis or steamed rice. Bon appetit!
Potato and eggplant curry is ready!
Potato and eggplant curry is ready!

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