Eggplant And Potato Indian Recipes

Steps:

• Cut all of the vegetables and the chicken accordingly. Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it).
• Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
• Serve with hot basmati rice or naan/chapatis/roti.

Steps:

• Heat oil in a pan. Add spices, tomatoes, sugar and salt.
• Cook on medium heat for 3 minutes till the tomatoes are soft.
• Add potatoes and eggplant. Cook for about 5 minutes.
• Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.
• Serve hot with white rice.

Steps:

• Heat oil over medium-high heat in a big skillet.
• When hot, put in the mustard seeds.
• When they start to pop, put in the vegetables. Stir once.
• Add seasonings. Stir and fry for a minute.
• Add 3 tablespoons of water, lower heat, cover, and simmer 10-15 minutes.
• Stir every now and then. If vegetables stick, add a little water.
• Dish is done when the potatoes are tender.

Steps:

• Roast eggplant directly on a gas burner or under a broiler, turning occasionally, until charred all over and very soft, about 12 minutes. Let cool 10 minutes. Scoop out flesh and discard skin. You should have about 2 1/2 cups eggplant.
• Grind onion, ginger and garlic together in a food processor to form a paste. Heat oil in a large skillet over medium-high heat; add butter and melt. Add cumin; when it sizzles, stir in onion paste, and chiles. Cook, stirring frequently, until translucent, about 3 minutes. If onion is sticking to pan, stir in 3 tablespoons water and scrape up browned bits, then stir in tomatoes.
• Cook, stirring frequently, until tomatoes are broken down, about 5 to 7 minutes. Add turmeric and stir to combine, then add eggplant, stirring until heated through.