This is a simple Bengali style dry potato eggplant curry with a tempering of kalonji and cooked in mustard oil. Great as a side dish. Takes very little time to make and all those eggplant lovers, this is a very easy recipe for you to try.
- 3 long eggplants, cubed
- 1 large potato, cubed
- 1 onion, chopped
- 1 tsp. ginger, grated
- 1-2 green chilies, chopped
- 2 tbsp. mustard oil
- 1/2 tsp. kalonji (nigella seeds)
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted cumin powder
- 2 tbsp. coriander leaves
Heat oil in a non-stick pan and temper with the kalonji. After it stops sizzling, add the onion, ginger and green chilies and saute till they turn translucent.
Add the potatoes and fry till they slightly change in colour. Now add the eggplants, salt, turmeric powder and cumin powder and continue to fry on low flame till the veggies turn soft.
Sprinkle little water if required. Add the coriander leaves and mix well. Serve hot as a side dish with chapattis or with rice.