Potatoes and Eggplant in Fried Onion


potatoeggplant-fry

Ingredients:

  • 4 small potatoes
  • 4 small eggplants
  • 1 small red bell pepper
  • 1 tablespoon oil
  • 1 small onion
  • strand of curry leaves
  •  ½ teaspoon coriander seeds
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon mustard seeds
  • 3 cloves garlic
  • ½ inch piece of ginger
  • 1 teaspoon crushed red chilies
  • Salt to taste

Method:

  • Bring water to boil in a large saucepan.  Add whole potatoes (without peeling) and boil until three-quarter done.  The potatoes should be firm but when you prick with a knife, if should be soft.  Let cool
  • Quarter each potato (into 4 pieces)
  • Wash eggplants and slice lengthwise.  Slice each half into 3 or 4 pieces.  If the eggplants are very small, just quarter them
  • Wash bell pepper and split lengthwise.  Remove seeds and the rib.  Slice them into thin strips.  Cut the strips diagonally into 2 pieces
  • Using a motar and pezzle crush coriander and cumin together.
  • Chop garlic and ginger into small pieces.
  • Cut onion into half and slice thinly
  • In a large skillet add oil and when hot add mustard seed, onion, and curry leaves and fry until onion are translucent.
  • Now add crushed garlic and ginger and fry until onion is golden brown
  • Add cut potatoes, eggplants, and bell pepper and fry for about 2-3 minutes
  • Add crushed red pepper, and salt and cover and cook on low flame about 10-12 minutes.
  • Yield: 3 side dish

 

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