EGGPLANT AND POTATO CURRY

Eggplant and Potato Curry image

This is my version of a spicy dish we had on our last trip to Chicago. It was served with white rice. Recommend Japanese Eggplant. Would also recommend thin skinned white potatoes so that there is no peeling.

Provided by Debbwl

Categories Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

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Ingredients

1 tablespoon oil
2 tomatoes, large cut into 1-inch pieces
2 eggplants, medium size cut into 1-inch pieces, Recommend using Japanese Eggplant
2 potatoes, medium size cut into 1-inch pieces, Recommend using thin skinned white potatoes
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/4 teaspoon sugar
salt
1 -1 1/2 cup water

Steps:

Heat oil in a pan. Add spices, tomatoes, sugar and salt.
Cook on medium heat for 3 minutes till the tomatoes are soft.
Add potatoes and eggplant. Cook for about 5 minutes.
Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.
Serve hot with white rice.

Nutrition Facts : Calories 364.1, Fat 8.4, SaturatedFat 1.2, Sodium 43.9, Carbohydrate 69.5, Fiber 22.1, Sugar 16.3, Protein 10.2

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