members recipes

Ingredients
1 – 2 (700 g) eggplant
1 large potato or 6 small ones
1 large onion
3 cloves of garlic
20 g of fresh ginger
2 – 3 tbsp oil
1 teaspoon of tumeric Haldi
1 teaspoon Cummin seeds
½ teaspoon chili powder
½ teaspoon hot madras curry powder
½ teaspoon garam masala
1 – 2 small tomato
1 teaspoon salt
2 – 4 water

Method
Wash the eggplant and cut into pieces. Put in them a bowl with water while you prepare the other ingredients. Peel and chop onions and ginger into small pieces. Heat oil in a pan and add the onions, ginger and cumin seeds. Sauté over in low heat until the onions are soft.
Sprinkle haldi, chilli powder, curry hot madras and garam masala. Dice the tomatoes and add them with the spices. Let them be (all ingredients) about five minutes frying in the pan.

A side peal and rinse the potato in cubes and add them in the pan with other ingredients. Fry stirring for a few minutes and add the water. Simmer for 8 – 10 min and cover. If it gets dry add a bit more water.

Take the water out from the bowl where the eggplant was and add them into the frying pan. Stir and simmer for about five minutes until the eggplants are slightly soft. You can sprinkle with coriander if you want. Its great with basmati rice and dahl, you can also eat with Naan bread.