How to Cook Potato Eggplant Fry

by Neha Trehan

Easy quick and tasty dry curry with just a little oil and light spices served with a side of roti or any Indian bread


  • 2 Medium sizes potatos
  • 5 Small Eggplant sliced
  • ½ Large onion chopped
  • 1 Large tomato chopped
  • ¼ Tsp mustard seeds
  • ¼ Tsp cumin seeds
  • ¼ Turmeric powder
  • ¼ Red chilli powder or paprika
  • ¼ Tsp coriander powder ( optional)
  • 2 Green chillies sliced into half
  • 1 Inch ginger finely chopped
  • 2 Tbsp oil
  • Salt to taste
  • Instructions

    Step 1

    Cut potatoes in one inch cubes and eggplant in long slices and put it in salt water. Potatoes and eggplant won't turn black.

    Step 2

    Heat oil in a pan add mustard seeds when they start to splutter add cumin seeds green chilli onions and let them soften

    Step 3

    The onions are cooked and they should look like this

    Step 4

    Now add potato and eggplant and mix it well cover with a lid and let it cook on a low flame for five minutes

    Step 5

    Mix this slowly without breaking the vegetables

    Step 6

    Add tomatoes, chilli powder, turmeric, coriander powder and mix . Now cover and cook for another 3-5 minutes till these are done

    Step 7

    Serve it with a parantha or any other Indian bread. Enjoy!!!