Potato and aubergine sabzi/curry
Aubergines happen to be my favourites, mostly because of their versatility. One tucked away in the fridge is always available to rescue me in emergency times. From baked auergine chips to aubergine curries…its yummy all the way. Here is just another traditional aubergine dish, very common in Indian households.
1 big potato (chopped into bite size cubes), 4 – 5 baby aubergines (chopped into bite size cubes), 1 small onion, 1 largely chopped tomato, ½ tablespoon black mustard seeds, ½ tablespoon cumin seeds, ¼ tablespoon turmeric powder, ½ tablespoon red chilli powder, ½ tablespoon cumin powder, 1 tablespoon coriander powder, salt to taste and oil to cook, coriander to garnish
- Heat some oil in a pan and add the mustard seeds. Allow them to crackle fully and then add the cumin seeds. Cook for 15 seconds.
- Add the onions and cook till they change colour.
- Add the potatoes and mix well. Cook for 3 – 5 minutes with the lid on a medium flame.
- Add the spices, i.e., turmeric powder, red chilli powder, cumin powder, coriander powder and salt.
- Add the aubergines and mix well again. Sprinkle some water and cook on a low flame for 15 minutes. Keep mixing intermittently without squashing the vegetables to allow even cooking.
- Add the tomatoes and mix again. If you desire a curry, add ½ cup of water at this stage. Traditionally, this preparation is made dry.
- Continue cooking till the potatoes and aubergines are completely cooked. You can test this by poking a fork in the potatoes. It should slide in smoothly. If they are cooked the aubergines will be cooked!
- Garnish with coriander and serve with naan or chapattis