How to cook potato eggplant fry

Easy quick and tasty dry curry with just a little oil and light spices served with a side of roti or any Indian bread

17
STEPS
INGREDIENTS

Cut potatoes in one inch cubes and eggplant in long slices and put it in salt water. Potatoes and eggplant won't turn black.

Heat oil in a pan add mustard seeds when they start to splutter add cumin seeds green chilli onions and let them soften

Heat oil in a pan add mustard seeds when they start to splutter add cumin seeds green chilli onions and let them soften

The onions are cooked and they should look like this

The onions are cooked and they should look like this

Now add potato and eggplant and mix it well cover with a lid and let it cook on a low flame for five minutes

Now add potato and eggplant and mix it well cover with a lid and let it cook on a low flame for five minutes

Mix this slowly without breaking the vegetables

Mix this slowly without breaking the vegetables

Add tomatoes, chilli powder, turmeric, coriander powder and mix . Now cover and cook for another 3-5 minutes till these are done

Add tomatoes, chilli powder, turmeric, coriander powder and mix . Now cover and cook for another 3-5 minutes till these are done

Serve it with a parantha or any other Indian bread. Enjoy!!!

  • 2.0 Medium sizes potatos
  • 5.0 Small Eggplant sliced
  • 1/2 Large onion chopped
  • 1.0 Large tomato chopped
  • 1/4 Tsp mustard seeds
  • 1/4 Tsp cumin seeds
  • 1/4 Turmeric powder
  • 1/4 Red chilli powder or paprika
  • 1/4 Tsp coriander powder ( optional)
  • 2.0 Green chillies sliced into half
  • 1.0 Inch ginger finely chopped
  • 2.0 Tbsp oil
  • Salt to taste
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