Eggplant is versatile and works in almost everything from Italian to Asian cooking. It comes in different shapes and shades. Today I had the globe eggplant which is usually made grilled and mashed with Indian flavors most of the time. I used this to make it with potatoes, along with curry leaves. A little different from baigan ka bharta or bharwaan baigan.
- 1 Eggplant (Globe shaped, the largest one)
- 8-10 cloves of garlic chopped
- ginger chopped
- 8-10 curry leaves
- 1/2 tsp mustard seeds
- 2-3 tbsps olive oil (more if needed)
- 1-2 red dry whole chilli
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- salt to taste
- pinch of asafetida
Wash and cut the eggplant into small pieces along with the potatoes. Let it sit in the water so that they don’t turn black.
In a kadhai, add oil. Let it heat up for a couple of minutes. Now add asafetida, mustard seeds, red whole chilli. Wait till mustard crackles. Add curry leaves, stir for a minute and quickly add chopped garlic till it is slightly brown. Add chopped ginger and stir for a couple of minutes.
Add the cut potatoes and let them cook a little bit but do not let them cook all the way.
Now add the eggplant along with the dry spices, which is turmeric, red chilli powder, salt, and garam masala.
Cover it and let it cook, until the potatoes are done. Just make sure there is enough oil for it to roast uncovered for the next few minutes.
Adding curry leaves was a good idea, as it gave this dish, a peculiar taste. Garnish with cilantro and serve hot with chapati, or paratha.
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