This simple Eggplant Masala Curry is a family favourite. The only Masalas used in here are chilly powder and turmeric, thus keeping the flavours of all the vegetables intact. Goes well with Rotis and even with bread.
- 250 gms Eggplant /Brinjal
- 2 large potatoes
- 2 large onions
- 3 tomatoes
- I heaped tsp chilly powder
- A large pinch of turmeric powder
- Coriander leaves
- 3 tbsps oil
- 1 tsp mustard
Chop the Eggplant into bite sized pieces. Cube the potatoes and slice the onions. Chop the tomatoes and coriander leaves fine. Heat the oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Add the Eggplant, potatoes and salt. Toss for a couple of minutes and then add a glass of water. When half cooked add the salt and tomatoes. Cook till done. Garnish with coriander leaves. Serve hot.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.