Baby Indian Eggplants are sliced and cooked in oil along with unpeeled sliced potato. Dried fenugreek leaves are soaked in few tablespoons of water and added to the cooked eggplants and potato. Serve eggplant potato with dried fenugreek leaves with steamed rice or with chapati.
Makes: around 4 Servings of Eggplant Potato with Dried Fenugreek Leaves.
Indian Baby Eggplant 4 -5
Dried Fenugreek Leaves / Kasoori Methi 3 – 4 Tbsps
Turmeric Powder 1/8 tsp
Red Chili Powder 1/4 tsp
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove stems, wash and slice the green chiles.
Remove stems, wash and chop the eggplant into long thick slices.
Wash and chop the potato into thick slices.
Soak fenugreek leaves in warm water for around 5 – 10 minutes.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced potato.
Fry for a minute, add sliced eggplant and salt.
Fry briefly and cook covered on low flame till eggplant turns soft and potato is cooked.
Uncover, add sliced green chile in the middle of the pan.
Fry for couple of second, and soaked dried fenugreek leaves.
Fry again to let fenugreek leaves cook, stir in turmeric powder and red chili powder.
Adjust any seasonings if required and remove the pan from heat.
Serve eggplant potato with dried fenugreek leaves with steamed rice or with chapati.
Notes: Make sure eggplant and potato is cooked well.
Suggestions: If potato or eggplant is not cooked well, put it back on heat and cook covered on low flame after adding a splash of water to the mixture. Make sure kasoori methi is soaked well before adding it to the pan.
Variations: Check other recipes with eggplant or with potato here.
Other Names: Eggplant Potato with Dried Fenugreek Leaves.