Hello hiver family,
How are you all? I hope you are fit and fine.Today, I made a simple yet flavorful potato and eggplant curry that was a hit with my husband and daughters. The recipe was effortless to follow, yet the result was rich and delicious. I thought this would make a perfect entry for Creative Sunday! Here’s how I prepared it, with all the ingredients listed.
Ingredients:
3 medium potatoes, sliced thinly
2 medium eggplant, sliced thinly
2 tablespoon oil
4 -5 garlic cloves
1-inch ginger, julienned
1 small onion, finely chopped
1 cup tomato puree homemade
1/2 teaspoon turmeric powder
1/2 teaspoon chili flakes
1/4 teaspoon black pepper powder
1/2 teaspoon oregano
Salt, to taste
Fresh coriander leaves, for garnish
Recipe:
Prepare the Veggies: Slice the potatoes and eggplant thinly and keep them aside.
Start Cooking: Heat oil in a pan and add julienned garlic and ginger. Sauté until fragrant.
Onion & Tomato Base: Add chopped onions and cook until golden brown. Once done, pour in the tomato puree and add turmaric powder stirring until it thickens.
Cook the Vegetables: Add the sliced potatoes and salt.
Then add eggplant, mixing them into the sauce.
Add chili flakes, black pepper, oregano, and salt. Stir well, letting the spices combine with the potato and eggplant.
Cover and cook on low heat until the potatoes are tender.
Garnish & Serve: Once the curry is ready, sprinkle fresh coriander leaves on top. Serve hot with puris or bread for a delicious meal!
This easy, flavorful potato and eggplant curry makes a wonderful addition to any Sunday lunch. Give it a try, and you’ll see how effortless it is to create a wholesome, savory meal that everyone will love!
