Brinjal / Eggplant - potato curry

Vegan , nut free , gluten free curry made from brinjal / eggplant and potato. My quick lunch / dinner recipe for healthy eating.

Ingredients - 

1.  Big eggplant -1 or 5-6 small eggplants - chopped in cubes

2. potato - 2-3 big ones - peeled and chopped in cubes

3. Onion - finely chopped - 1

4. finely chopped - 2 

5. black mustard seeds - 1 Tsp

6. cumin seeds - 1 Tsp

7. Hing powder - 1/4 Tsp

8. Turmeric powder - 1 Tsp

9. Red Chilli powder - 1 Tsp

10 . Mix masala (I used kolhapuri masala) - 1 Tsp

11. Vegetable Oil - 1 TBSP

12. Salt to taste.

Method - 

1. Heat a Pan on medium flame. Once hot add oil.

2. Once the oil is hot add mustard seeds. Once they splutter , add cumin seeds and hing powder.

3. Add Onions and saute till they turn translucent.  

4. Add chopped tomatoes and saute till they turn mushy.

5. Add turmeric powder , chilli powder, mix masala , salt to taste. Mix well and saute for another 2-3 minutes.

6. Add the cubed eggplant and potato. Mix well.

7. Add water to adjust consistency. Cover and let it cook till potatoes and eggplants cook.

8. Garnish with finely chopped cilantro and serve hot with roti or rice.

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