Eggplant-Potato Curry

Ingredients

• 4 cups eggplant cut into medium cubes
• 2 cups potatoes, cut into medium cubes
• 1 tsp red chilli powder (adjust to taste)
• Salt to taste

For Seasoning

• 4-5 tsp vegetable oil
• 2 tsp urad dal (split black gram)
• 1 tsp cumin seeds (jeera)
• 1 tsp mustard seeds (rai)
• 3 red chillies, broken into a few pieces
• 4-5 curry leaves
• 1/2 tsp turmeric powder

Preparation

1. Keep the eggplant and potato pieces immersed in water until ready to cook.
   
   
2. Heat the oil in a wide nonstick skillet. Add the urad dal and fry until almost golden. Add the cumin and mustard seeds, and as they start to pop, add the red chillies and fry for a second. Then add the curry leaves.
   
   
3. Add the turmeric powder and the eggplant and potatoes, along with some salt. Stir to coat the veggies with the seasoning. Cover and cook on medium heat, stirring occasionally, for 3-4 minutes or until the veggies are almost tender.
   
   
4. Remove the lid, and saute on medium high for 2-3 minutes.
   
   
5. Add the red chilli powder and saute the eggplant-potato curry for a couple more minutes until the pieces are lightly browned.
   
   
6. Serve the eggplant-potato curry with plain rice and ghee (clarified butter).

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