1. In a medium pot with a lid, heat 1 tbsp oil. Add the cubed potatoes and sautee over low-med heat for 8-10 minutes until they are lighly crisped and colored on the outside. Remove and set aside. 2. Add another 1/2 tbsp oil, heat, then add the chopped eggplants. Saute for 7-8 minutes, then remove and set aside. 3. Add another 1/2 tbsp oil to the same pan and heat. When hot, add the cumin seeds and let them turn slightly brown. Then add the ginger paste, garlic, turmeric, chili powder, coriander and 3 tbsp water. Stir to combine. 4. Add the chopped tomatoes and saute for 4 minutes. 5. Add the potatoes and the eggplant to the tomato base and mix well. 6. Add salt and garam masala, stir to combine. Then add 1/4 cup water, combine, then bring to a simmer (covered) for 8-10 minutes. Stir occasionally to make sure it doesn't dry out or stick to the pan and burn. 7. Remove from heat and transfer to a serving bowl. Garnish with fresh coriander (cilantro) leaves. 8. Serve with rice or rotis. ---------------------------------------------------------------------------
Nutrition
Ingredients
