Spicy Eggplants and Potatoes is a delicious yet easy Indian recipe to make. This is a great recipe for vegetarians and meat lovers alike.

• Servings: 6
• Preparation Time: 10 minutes
• Cook Time: 60 to 65 minutes
• Total Estimated Time: 1 hour and 15 minutes
• Difficulty: Medium

Ingredients:

• 3 large sized Eggplants
• ½ of a medium Onion
• 2 Tomatoes
• 4 Potatoes
• 5 cloves of Garlic
• 1 Green Chili
• ½ tablespoon Crushed Red Chili Powder
• 1 tablespoon Turmeric Powder (Hindi: Haldi)
• 1/3 cup Corn Oil or Olive Oil
• ½ tablespoon of Cumin Seed
• ½ tablespoon of Mustard Seeds
• ½ Lemon or Lime

Cooking Instructions:

1. Peel potatoes and garlic. Cut the following: tomatoes, green chili, onions, potatoes, and garlic.
2. Add corn oil to frying pan. Add onions. Using medium heat, fry for 3-4 minutes.
3. Add garlic cloves to frying pan. Fry for 3-4 minutes.
4. Lower heat to medium to avoid burning spices. Add cumin seeds, turmeric powder, and mustard seeds. Stir immediately.
5. Immediately add potatoes and red chili. Stir.
6. Add eggplants. Stir and cover.
7. Cook for 25-30 minutes depending how long it takes for potatoes to become soft. Make sure to stir every 5 minutes to avoid burning.
8. Add tomatoes and stir. Cook for another 5-7 minutes until tomatoes become cooked.
9. Add green chili and stir.
10. Cook for 20-25 minutes until eggplants and potatoes are soft.
11. Optional: If your potatoes are hard to cook, then a helpful tip is to add ¼ cup of water and let it cook. Be sure to uncover your pan and allow the water to evaporate on high heat if you do this step.
12. Squeeze out lemon juice on top.
13. Serve with bread (roti, chapatti, or even naan).

Want to try a different Indian vegetarian recipe? Try Ahloo Paratha or Spicy Colocasia.

Topics: Indian vegetarian recipes

Topics: Indian vegetarian recipes