1. Heat the oil in a deep fry pan over medium-high heat. There should be at least 1 1/2 inches of oil in the pan. Make sure it is quite hot by dropping in a potato piece. If the potato begins to sizzle immediately then the oil is ready. If you start frying too soon the vegetables will absorb the oil and become greasy and unpleasant. 2. Fry the potatoes until cooked through, turning several times - about 4 minutes. Remove them with a slotted spoon and drain on a paper towel lined platter. 3. In the same manner, fry the eggplant in batches until it is all cooked and draining. 4. In a small bowl mix the ginger, chili, coriander powder, turmeric powder, paprika and water to make a paste. 5. Heat the tablespoon of water in a large fry pan. Test the heat by throwing in one cumin seed. If the seed crack and begins to sizzle right away, the oil is ready. 6. Add the cumin seeds and ginger paste mixture and stir fry until you see the oil beginning to rise to the top of the paste. 7. Add in the chopped tomatoes and cook until they begin to reduce. Add the salt. Return the eggplant and potatoes to the pan, reduce the heat to low and simmer for 3 or 4 minutes. 8. Sprinkle chopped cilantro over all and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
