Potato is a very versatile vegetable and eggplant combination is one of my favorite combination. My uncle's maid in Calcutta cooks very simple sabzi's with variety of vegetables. Though she uses the same spices as we do, her sabzi's taste much better and flavorful. Her secret- cook using minimum water on a very low flame. She just sprinkles a bit of water on the vegetables just to keep them from burning and stirs continuously so that the vegetable are evently cooked. Here is her recipe for eggplant and potatoes.
Ingredients
1 medium eggplant
3 potatoes
3 green chilies
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
salt for taste
4-5 pinches of asafoetida
1 teaspoon oil
Method
Peel and chop the potatoes into small cubes. Add oil in a heated pan. Add cumin seeds, asafoetida and turmeric powder. Add slit green chili and fry for a minute. Add diced potatoes and fry for 2-3 minutes. Cut the eggplant into small cubes and mix in well with the potatoes. Sprinkle handful of water and cook on low to medium flame for 15-20 minutes. Add salt and mix well till potato is soft. Serve hot.
Preparation time: 25 minutes
Serves: 2-3
