EGGPLANT POTATO FRY

 

Ingredients

1.     Eggplant  -3-4 small globe variety egg plant

2.     Potato – 2-3 medium

3.     Garlic – 2 tsp crushed

4.     Curry leaves a few

5.     Oil- 2 tbsp

6.     Turmeric powder – ½ tsp

7.     Salt-as required

For grinding

1.     Coriander seeds –1tsp

2.     Dry red chilly – 4

3.     Black pepper – ½ tsp

4.     Fennel seeds-½ tsp

5.     Jeera - ½tsp

6.     Fenugreek – ¼ tsp

Method

·       Peel potatoes and cut into cube shape. Then keep the slices immersed in water until ready to cook.

·       Rinse eggplant and slice into cube shape with 1 inch thickness, add salted water to the pieces, keep till ready to cook.

·       Heat a pan and dry roast the ingredients for grinding, when it is done, cool and grind to a fine powder.

·       Heat oil in a pan, add curry leaves and crushed garlic, sauté well, remove the potatoes from the water and add to the pan, stir fry the potato pieces on medium flame, adding adequate salt, until they turn slightly transparent. Then reduce to low flame, add a splash of water to prevent it from burning, cover with a lid and cook them. The slices should be tender to touch but still a bit firm.

·       Remove the eggplant from water and  add them to the cooked potato and stir fry for 3-4 mins until eggplant skin begin to change colour sauté for few mins.

·       When the potatoes and eggplant are fried its time to add the ground spices, give it all a good mix to coat well with the spices, sprinkle some more salt (if required), turmeric powder, mix well to combine and sauté for few mins

·       Garnish with fresh curry leaves. Serve with jeera rice.