Gujarati Eggplant and Potatoes

  • 3 tbsp vegetable oil
  • ½ tsp mustard seeds
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tomato, chopped
  • ½ tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2 tsp red chili powder or a chopped dried chili
  • Salt to taste
  • 4 potatoes, washed and diced
  • 2 eggplants, washed and diced
  • ½ cup water
  • 2 tbsp sugar

Heat oil with mustard seeds. Once mustard seeds are tempered (most of them have crackled and popped,) add all spices, and stir to roast slightly, about one minute. Add potatoes and eggplants, stir to heat through and combine, about 2 minutes. Add water and cover. Simmer until eggplants are broken down and potatoes are soft, about 20 minutes. Add sugar and remove from heat.


About airgolden

I fill jars and I empty jars.
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