A delicious blend of eggplant and potatoes paired together to make a curry with wonderful spies that can be enjoyed for lunch or dinner!
2 to 3 tbsp olive oil
1/2 of a large onion or 1 small onion chopped
1 1/2 tsp fresh garlic and ginger paste
green chutney (optional)
1 tsp turmeric powder
2 tbsp tomato paste
1/2 cup plain yogurt
salt to taste
sambal (chili paste) optional
4 potatoes diced in small pieces
1 egg plant diced in medium pieces
splash of lime
Chop up the onion in small pieces and peel and cube the potatoes, next dice the eggplant a bit bigger than the potato pieces. In the mean time heat up the canola oil add the onions let cook until transparant and they are slightly browned than go ahead and add the ginger/garlic paste, green chutney, and turmeric, let the spices cook in the onions so it infuses the flavors together, add the tomato paste and let it cook for about a minute, now go ahead and add the potato and eggplant and stir really well. Lastly add the yogurt and add the chili paste (optional) stir the mixture and season with salt now add 1/2 cup water cover and let cook on low for about 15 to 20 min or until potatoes are nice and tender.
Lastly sprinkle chopped coriander and a splash of lime. Enjoy!!


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