Eggplant-Potato Subji

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Ingredients:-

  1. Potato –2 cups/ 2 numbers, medium (boiled, peeled and cut into bite size cubes)
  2. Sunflower oil – 2 tbsps.
  3. Ginger paste – 1 tsp.
  4. Onion – 1.5 cups/ 2 medium; finely chopped
  5. Greenchilly – 1 number, finely chopped
  6. Eggplant – 4 cups; cut into medium cubes
  7. Turmeric powder – 1/2 tsp.
  8. Coriander powder – 1 heaping tsp.
  9. Kashmiri chilly powder – 1 heaping tsp.
  10. Cumin powder – 1/2 tsp.
  11. Tomato – 1 cup, cut into medium cubes
  12. Water – 1/2 cup
  13. Chopped cilantro – 1/4 cup
  14. Garam masala powder – 3/4 tsp.
  15. Kasoori methi – 1/2 tsp.
  16. Salt as needed

Method:-

  1. Heat oil in a broad non-stick pan and add the ginger. Cook till the raw smell of ginger completely disappeears.
  2. Stir in the finely chopped onions and greenchilly. Saute’ till the onion just changes it’s colour and turns translucent.
  3. Add the eggplant cubes, turmeric powder and salt. Fry for 5 minutes on medium heat.
  4. Add kashmiri chilly powder, coriander powder, cumin powder and stir fry for 2 minutes on low heat.
  5. Add the tomato and mix well for a minute.
  6. Add  water, enough salt & cover cook for 10-15 minutes on low heat.
  7. Add the boiled potato cubes , chopped cilantro, 1/2 tsp. of garam masala powder & mix. Check for salt and add more if needed.
  8.  Switch off heat and add 1/4 tsp. of garam masala powder and kasoori methi.
  9. Serve hot with roti/paratha/porotta. This curry will be semi-dry.
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