Eggplant and potato curry

Simple yet mouthwatering eggplant potatoes sabzi will suite your table anytime. Serve it hot with chapatti or paratha to accomplish your meal.

Ingredients

  • Chines eggplant – 1 medium size
  • Potatoes – 2 Medium size
  • Oil – 2 TBS
  • Asafetida – ¼ TSP
  • Mustard seeds – ½ TSP
  • Cumin seeds – ½ TSP
  • Tomato – 1
  • Turmeric powder – ½ TSP
  • Salt – As per the taste
  • Garlic red chili powder chutney – 3cloves of crushed garlic mix up with 1 TSP of red chili powder
  • Coriander-cumin powder – 1 ½ TSP
  • Red chili powder – 1 TSP
  • Sabzi/garam masala – ½ TSP
  • Sugar – ½ TSP
  • Water – ¾ Cup
  • Cilantro – for garnishing

Method

  • Cut eggplant and potatoes into small cube size.
  • Keep it into water to prevent changing its color.
  • Heat up oil in pressure cooker.
  • Add mustard seeds and cumin seeds and let them splutter.
  • Add asafetida and cut tomatoes to it and mix well.
  • Add turmeric powder followed by eggplant and potatoes.
  • Mix it well and add coriander cumin powder, sabzi masala, salt, sugar and garlic red chili chutney to it and mix it well.
  • After done mixing, keep cooker’s lead on top (without closing it) and let all the spices cook into oil for 2minutes.
  • Now add water to it and close the lead.
  • Give 2 whistles on high flame and then off your stove.
  • Wait until air released naturally and then only open pressure cooker.
  • Garnish it with cilantro.

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