Eggplant and Potato (Indian)

“From Madhur Jaffrey's World of the East Vegetarian Cooking. I have tried this with cauliflower instead of the eggplant, which was good, but I usually make it with carrots instead of the eggplant because even from a young age, Chef #784894 didn't like eggplant. Of course the dish is good with eggplant too! I just noticed that it calls for "boiling potatoes". I always use baking potatoes. Are they called "russet potatoes"? I also always double the recipe's spices and use a whole eggplant and cut up potatoes to equal the amount of eggplant.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil over medium-high heat in a big skillet.
  2. When hot, put in the mustard seeds.
  3. When they start to pop, put in the vegetables. Stir once.
  4. Add seasonings. Stir and fry for a minute.
  5. Add 3 tablespoons of water, lower heat, cover, and simmer 10-15 minutes.
  6. Stir every now and then. If vegetables stick, add a little water.
  7. Dish is done when the potatoes are tender.

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