Serves 4
Directions
- 1Cut the eggplants and potatoes into coarse, bite-sized pieces.
- 2Heat ghee in a pan and add the mustard and cumin seeds.
- 3Add chopped onions to the pan.
- 4Crush the garlic and ginger in a mortar and add them to the pan.
- 5Add the spices to the pan.
- 6Pour in pureed tomatoes and let it simmer.
- 7Add the potatoes and eggplants to the pan and fry them briefly.
- 8Add a splash of water, cover the pan with a lid, and let it simmer until the vegetables are cooked.
- 9Garnish with chopped cilantro and optional green chili.
- 10Serve over rice with a small piece of butter on top.
Ingredients
- 2 tbsp ghee
- 1 whole onion
- 3 whole tomato
- 2-3 whole eggplant
- 4 whole potato
- 3 whole garlic clove
- 15 g ginger
- 1/2 tsp jeera/cumin seed
- 1/2 tsp mustard seed
- 1/2 tsp chili powder
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp paprika powder (sweet)
- salt (optional)
- pepper (optional)
- 1 handful fresh cilantro
- fresh green chili (optional)
- 1/2 tsp butter
Equipment
panmortar and pestleknifevegetable peelerblender
Tips
- Instead of cilantro, you can use parsley.
- The green chili is optional.
- The butter garnish is optional.
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