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Aubergine & Potato Curry

Sukaina Nasser Mamado
Eggplant aubergine or brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.
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Prep Time 40 minutes
Total Time 40 minutes
Course Vegetable Dishes
Cuisine Bangladesh, Indian
Servings 2

Ingredients
  

  • 1/2 kilogram(kg) aubergine ,cut into cubes
  • 1/2 kilogram(kg) potatoes,peeled and cut into pieces
  • 2-3 chopped tomatoes
  • 1 teaspoon(tsp) tomato puree
  • 1 teaspoon(tsp) garlic paste
  • 2 teaspoon(tsp) coriander/cumin powder 
  • 1/2 teaspoon(tsp) chilli powder 
  • 1/2 teaspoon(tsp) mustard seeds
  • 1/4 teaspoon(tsp) cumin seeds
  • 1/4 cup oil
  • Salt to taste

Instructions
 

  • Heat the oil and add the mustard and cumin seeds until they pop
  • Add the remaining ingredients, except the vegetables, and cook for a few minutes on medium low heat
  • Add the potatoes and aubergines and fry for a few minutes
  • Add a small amount of water and cook on low heat until the vegetables are done and the curry is quite dry
  • Serve with rotli or chhuti khichri
    N.B. Leave more gravy if serving with chhuti khichri
Keyword curry, potato