Eggplant-Tomato Soft Curry

Ingredients

• 3 cups eggplant, cut into 1/4-inch cubes
• 2 cups tomatoes, cut into 1/4-inch cubes
• 1 cup onions, cut into 1/4-inch cubes
• 1 cup potatoes, cut into 1/4-inch cubes
• 2 tsp urad dal (split black gram)
• 1 tsp cumin seeds (jeera)
• 1 tsp mustard seeds (rai)
• 2-3 red chillies, broken into a few pieces
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 5-7 curry leaves
• 3 tsp vegetable oil
• Salt to taste

Preparation

1. Heat oil in a medium steel pan (non-reactive pan since you'll be adding tomatoes). Add the urad dal and fry until almost golden; then add the mustard and cumin seeds and fry until they start to pop. Add the red chillies and fry for a second. Add the curry leaves and turmeric powder.
   
   
2. Add the eggplant, potatoes, and onions along with salt as needed. Pour 1/2 cup water and cover and cook on medium heat for 2-3 minutes, stirring occasionally, until semi-tender.
   
   
3. Add the tomatoes and red chilli powder and cover and cook on medium heat for about 2 minutes or until tender. Remove the eggplant-tomato soft curry from heat.
   
   
4. Serve the eggplant-tomato soft curry with plain parathas, or any other flatbread.
   

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