Eggplant Potato Curry

Ingredients:

Chinese Eggplant 1 Large
Potato 1 Large
Onion 1 Large
Green Chiles 2 – 3
Fresh Peas 4 Tbsps
Dalia Powder 1 Tbsp
Garlic 2 Cloves
Red Chili Powder 1/4 tsp
Turmeric Powder 1/8 tsp
Salt to Taste

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and crush the garlic cloves.
Peel and finely chop the onion.
Wash, remove stems and dice the eggplants.
Remove stems, wash and slice the green chiles.
Peel, wash and dice the potato.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic.
Fry briefly, stir in chopped onion.
Fry till onion turns brown around the edges.
Add the chopped potato and cook covered on low flame for around 5 minutes or until potato is soft.
Uncover, stir in sliced green chiles, diced eggplants, peas and salt.
Cook covered again for around 5 minutes till the eggplants are soft but not mushy.
Uncover, stir in red chili powder, turmeric powder, dalia powder and salt (if required).
Mix well and remove from heat.
Serve eggplant potato curry with steamed rice and dollop of ghee or with roti.

Notes: For dalia powder, grind dalia / roasted gram into fine powder using a spice grinder.

Suggestions: If eggplant or potato is not cooked well, put the curry back on heat and cook covered on low flame with a splash of water till done.
Variations: Adjust spice with green chiles. Add roasted cashew bits for crunch.
Other Names: Eggplant Potato Curry, Vankaya Banga Dumpa Kura