Ingredients
- 1 big or 2 medium eggplants—cut into 1-inch chunks
- 2 big or 3 medium-sized potatoes—peeled and cut into 1-cm cubes (new harvest, thin-skinned potatoes don't need peeling)
- 3 tbsp vegetable oil
- 1 medium-sized onion—sliced
- 1 1/2 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder or fresh chili (adjust to your taste)
- 2 garlic cloves, minced
- 1 tsp minced or grated ginger
- 1 big or 2 medium-sized tomatoes—chopped
- 2 tbsp chopped coriander leaves
- Salt and pepper to taste
- 1/2 cup water
How to make Potato & Eggplant Curry
As a side dish, we recommend refreshing raita, tzatziki or natural yogurt. You can also turn this into an excellent breakfast. Serve it with a fried egg on top or stir in some beaten eggs to make an omelet-style morning dish. Furthermore, you could fry some bacon and add it at the end and all of a sudden this curry can turn into a hearty and unusual breakfast feast! |