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Eggplant and Potato Curry
Ingredients:
- 1 medium eggplant cut in 2 inches
- 4-6 fingerling potatoes halved or 1 russet potato cubed
- 1 medium tomato chopped
- 1 medium onion chopped finely
- 1 1/2 - 2 tbsp of Xacuti Masala
- 1 cup water
- Salt to taste
Directions:
- Heat oil, add the finely chopped onion. Saute’ till translucent.
- Then add the xacuti spice mix saute for 15-20 seconds.
- Once done add the chopped tomato and mix for 2-3 minutes till it softens.
- Cook covered on medium heat check occasional and stir till the potatoes get cooked.
- If you like you can garnish it with chopped cilantro.
This Eggplant and Potato Curry recipe is so simple and delicious you can enjoy it with bread or rice.
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Goan Spices and Pickles
