Eggplant And Potato Curry
|Vegetable oil||2 Tablespoon|
|Mustard seed||1 Teaspoon|
|Finely chopped ginger||1 Teaspoon (Fresh)|
|Green chilies||3 , chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Coriander sprigs||1 (For Garnish)|
Boil potatoes and, when cool enough to handle, skin them and cut into 2.5cm cubes.
Cut unpeeled eggplant into cubes of the same size, place in a bowl and cover with cold salted water.
Heat oil in a frying pan on medium heat and add mustard seed.
As the seed starts spluttering, add ginger, half the chili, garlic and curry leaves if using.
Fry for a minute, stir in turmeric and add drained eggplant.
Cover and cook for about 5 minutes or until eggplant is tender.
Remove lid, turn up heat and add potato.
Fry, turning vegetables over once or twice, for 3-4 minutes.
Season to taste, adding remaining chili if liked, and serve strewn with coriander.