Green Eggplant Potato Curry
Simple yet delicious Green Eggplant Potato Curry cooked with selective spices, which brings a distinct aroma and flavour complementing both eggplant and potato.
Servings: 4
Ingredients
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 Onion Finely chopped
- 2 Green Chillies Finely chopped
- 2 Potatoes Peeled and cubed
- A sprig of Curry Leaves Optional
- 1 tsp Ginger garlic paste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 10 Round Green Eggplants Washed, trimmed and cut in quarters
- ½ Cup water
- Required salt
- ½ tsp Garam masala powder
- 2 tbsp Finely chopped Coriander
Instructions
Pressure Cooker Version:
- Heat oil in a pressure pan. When oil is hot enough add mustard seeds.
- Add finely chopped onions and green chillies once the mustard seeds splutter.
- To this add cubed potato pieces and stir.
- Now add salt, curry leaves and ginger garlic paste, and sauté for 2 minutes.
- Add turmeric powder and red chilli powder and stir for a minute.
- Then add cut eggplant wedges and mix well.
- Sauté for a minute and add half a cup of water.
- Close the lid of the pressure pan and allow it to cook for one whistle.
- Turn off the heat and open the lid once the pressure subsides.
- Sprinkle Garam masala powder and garnish with coriander.
- Since the curry is on the moist side (not completely dry nor a gravy), it goes very well with rice, roti or any Indian bread.
Recipe Video
Notes
- Watch above VIDEO and look at the post for detailed explanation for the Instant Pot Version.
- Adjust spice levels with red chilli powder and green chillies to suit your requirement.
- Add diced potatoes and eggplant wedges into water immediately after cutting to avoid browning.
- You can use ANY eggplants to make this curry. But, they should be tender and not too mature.
- Instead of ginger garlic paste, you can also add minced ginger and garlic or just ginger.