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Potato Eggplant Curry

Enjoy this potato eggplant curry. The vegetables and spices are lightly saute'ed then a lid is placed over the pan while the curry is cooking to steam cook the vegetables. Slow steam cooking ensures a tasy curry. Serve with rice or roti.
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Prep Time 25 minutes
Cook Time 30 minutes

Equipment

  • 1 non stick fry pan

Ingredients
  

  • 180g or 1 medium size eggplant chop into bite size pieces
  • 750g or 3 large potatoes chop into bite size pieces
  • 140g or 1 medium size brown onion finely chopped
  • 1-2 chilli minced
  • 10 curry leaves, 1 medium size sprig (optional)
  • 1 teaspoon black mustard seeds
  • 1/2-1 tesapoon turmeric powder
  • 1 teaspoon salt
  • light tasting oil

Instructions
 

  • INGREDIENTS FOR CURRY
  • Turn the oven on and heat to 220-250 Celsius
  • Wash and chop eggplant into bite size pieces toss with a light drizzle of cooking oil and 1/4-1/2 teaspoon of salt and turmeric.
  • Toss to coat evenly and then spoon onto baking paper or baking sheet, set on a tray and place in the oven to bake until done. Approximately 20-30 minutes. Check throughout to see how it's cooking. When done remove from oven and set a side.
  • Peel, wash and cube potato into bite size pieces, cover with water to stop discolouration until ready to cook.
  • Peel and finely chop onion and chilli, set aside.
  • Heat a fry pan on high heat, once the pan is heated add 2 tablespoons of oil, add mustard seeds turn heat to medium.
  • As soon as the seeds start popping add curry leaves, then onion and chilli. Give the onion and chilli a stir and let cook a couple of minutes.
  • Add turmeric and cook off in the oil for a minute or so then add drained potatoes and salt.
  • Toss potatoes so they are covered with the rest of the ingredients in the pan.
  • Place the lid on the fry pan and let potatoes steam cook.
    Depending on how hot your pan heats you may need to turn the heat down to low. You want the potato to cook a nice golden brown without burning.
  • Watch and continue to toss the potatoes every few minutes keeping the lid on in between.
  • Pour the collection of condensation on the lid onto the potatoes every time you lift the lid this helps with cooking.
  • Continue cooking until potatoes become tender add more salt as needed.
  • When potatoes are cooked add in the eggplant and toss to combine.
  • Cook another 2 minutes then take off the heat.
  • Potato eggplant curry can be an accompaniment to another dish or served with rice or roti