(Eggplant Potato Curry)



Ingredients

1 Eggplant, cut into medium pieces
3 Potatoes,peeled and cut into medium pieces
3 tbsp Tomato paste
1 bunch spinach, cleaned and chopped
1 inch ginger piece,grated
2 Green chilli, chopped
1 tsp Corriander powder
1/2 tsp Chilli powder
¼ tsp Turmeric powder
1 tsp Cummin Seeds
1 tsp Mustard Seeds
4-5 Methi Seeds
Salt to taste

Method

1. Place the eggplant and potato into a bowl with cold water (to avoid it turning brown).
   
2. Heat oil in a pan, add the methi seeds, mustard seeds and cumin seeds, till they splutter.
   
3. Add corriander powder, chilli powder and tumeric powder. Cook for 1/2 minute.
   
4. Add ginger,green chilli and tomato paste and stir till the oil seperates.
   
5. Add the spinach and cook till they wilt.
   
6. Add potatoes, 1/2 cup water, cover and simmer for for 20 minutes, till they are half cooked.
   
7. Add eggplant and fry for 3-4 minutes. Add in 1/2 cup of water and simmer for approximately 25-30 minutes, till the potatoes and eggplants are fully cooked.
   
8. Serve with Roti.