1 big aubergine
3 potatoes, medium size
2-3 tomatoes (or 8-12 cherry tomatoes)
1 big green chilli
1/2 tbsp finely grated garlic
1/2 tbsp finely grated ginger
1 tsp cumin seeds
1 tsp turmeric
1/2 tsp chilli powder
2 tbsp coriander powder
5 curry leaves, preferably fresh, but dried will work too
salt to taste
1/2 cup oil for frying
1 – 1 and 1/2 cup water
Cut the aubergine into cubes and the potatoes as well. The potato cubes should be slightly smaller, about 2 cm. Slice the onion thinly and cut the tomatoes to about 1 cm cubes. Slice the green chilli and if you don’t prefer hot and spicy, deseed it first. Peal and grate the garlic and ginger.
Heat the oil in a deep pan. Preferably a Wok pan, but not necessarily. First put in the cumin seeds. When they start popping and smelling nicely add the onion and fry until it’s golden.
Next going in are ginger, garlic and the green chilli. When that’s blended add in the tomatoes and spices. Stir a bit and let it simmer for about 5 minutes, or until the tomatoes have softened quite a bit. Stir from time to time and add water to the mix just before the 5 minutes have passed.
Add in the potatoes and simmer for another 5 minutes. Finally add the aubergine and let everything simmer on low heat for about 10-15 minutes, or until potatoes and aubergine are soft. Stir from time to time and add water if needed.
Serve with jasmine rice.
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