Ingredients
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4 Potatoesboiled
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1 big or 10 small Eggplant
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1 teaspoon Mustard seeds
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1/4 + 1/4 teaspoon Asafetida
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1/2 teaspoon Turmeric powder
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1 sprig Curry Leaves
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for cooking Oil
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to taste Red chili powder
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to taste Salt
Directions
This recipe uses the minimum amount of spices and condiments and brings out the flavors and textures of the vegetable.
Steps
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1
Done
|
Cut the eggplants and keep it aside. |
|
2
Done
|
Heat a pressure cooker with Potatoes and required water. Close the lid and cook till the cooker releases 4 to 5 whistles. Let the pressure release. When its done, let it cool, peel them and cut into pieces. |
|
3
Done
|
Heat oil in a pan on medium heat; add in the mustard seeds . Add in the cubed potatoes, salt, asafetida powder and all the spices. Stir t until the potatoes have been lightly roasted and had the taste of the condiments we added. Transfer the potatoes to a bowl and keep aside |
|
4
Done
|
In the same pan; heat oil and add in the curry leaves and baingan. Add some salt, red chili powder, asafetida and turmeric powder. Cover the pan until the eggplant becomes soft. |
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5
Done
|
Once the eggplant turns soft, uncover the pan and roast the eggplant until the excess moisture evaporates and it gets cooked well. |
|
6
Done
|
Stir in the roasted potatoes into the roasted eggplant and simmer for another couple of minutes. |
|
7
Done
|
Serve it long with steamed Rice for a delicious everyday meal. |
