Eggplant – 1, small
Potato – 2, medium – half boiled
Capsicum – 1, small
Onion – 1, medium-chopped
Garlic – 4-5flakes, chopped
Ginger paste – 1tsp
Onion seeds – 1tsp
Coriander powder – 1/2tsp
Soya sauce – 1tsp (optional)
Turmeric powder – 1/2 tsp
Coriander leaves – 1/2cup, chopped
Chilly – 1, small, cut & take out the seeds
Salt & Sugar to taste
1. Peel the potatoes. Cut into medium cubes all the vegetables (don’t forget to take out the white portions & seeds of capsicum). Wash & keep aside.
2. Heat oil in a kadai. Add onion seeds & as they start to splatter add the chopped garlic, followed by onions. Cook in low heat.
3. After 1-2mins add the potato & capsicum cubes. Add salt, sugar, coriander & turmeric powders. Toss a little. Cover the pan & cook for 3mins. Keep checking.
4. When the potato & capsicum pieces are 99% done, add the eggplant cubes. Now mix the vegetables properly. Check the salt, you may add if you need. Cover & cook for 3mins. Uncover & again mix the vegetables properly. After 2mins, add soya sauce (optional) & the coriander leaves & cook for 2mins again.
Indian Food | Recipe by Nandita Debnath © 2013