Potato & Long Eggplant Curry

This recipe is low fat, low sodium, high energy, less spice and heat (karaam). You can accompany the dish with any kind of roti, tortillas, or by itself topped with curd and some spring onions!


  • 5-6 small long eggplants diced into round circles
  • 2-3 small tomatoes chopped w/ all juices
  • 3 potatoes diced
  • 1 green chili (mirchi) sliced in half and cut into segments
  • 1 whole onion diced
  • 1 small bunch of coriander/cilantro/Chinese parsley washed and minced
  • 2 TBS salt
  • 1 TBS Olive Oil

Dry Spices:

1/4 tsp cumin

1/2 Tbs coriander powder

1/4 tsp Tumeric

1/2 Tbs Red Chili powder

1/4 tsp black mustard seed

1 string of curry leafs

1- 1 1/2 Cups water

In a skillet or vessel heat olive oil, mustard seed, cumin, onion and green chili for 2 minutes. Add curry leafs and rest of Dry spices & 1 Tbs of salt. Stir on medium heat for 1 minute slowly adding 1/2 cup water. Add potatoes, cover and get them al dente. Add tomatoes, cover and cook for 5 minutes adding water as needed. Add eggplant, cover and 1 Tbs of salt, and 1/4 cup water and mix in well. and cook for another 7-10 min until eggplant is tender and the seed center is whole not falling out. Once done add coriander leaf, turn off heat and keep covered. Serve with anything. Can adjust recipe with all ingredients. Image



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s