Isn’t it funny how our tastes change as we grow older? As a child, eggplants were my nemesis . I am sure that I made my mom regret her decision to serve me eggplants on many an occasion and even dubbed it octopus…which I guess was the worst thing I could think of eating at age 5. My parents still call eggplants “octopus” to this day.
The day I made this dish though, I was craving (craving eggplants!? who am I?) eggplant and a little taste of mom’s cooking. A quick interwebs search led me to this recipe which I pretty much followed to a T, with the exception of the amount of oil – this eggplant dish does not need 3 tablespoons of oil, 1 teaspoon was just enough. This eggplant and potato dish hit the spot – slightly spicy, full of flavour with a touch of creamy-sweetness.
- 1 large eggplant, cut into 1-inch cubes
- 1 teaspoon vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion, minced
- 2 large tomatoes, cut into 1-inch cubes
- 2 large potatoes, cut into 1-inch cubes
- 1 teaspoon coriander powder
- 1½ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ½ – ¾ teaspoon cayenne pepper (optional, to taste)
- Salt and pepper to taste
- ½ cup cilantro leaves,chopped, to garnish
- In a medium sauce-pan or dutch oven, heat the oil over medium-high heat. Once the oil is hot, add in the cumin seeds and fry for 30 seconds. Do not let it burn. Add in the onion, stirring occasionally, until soft.
- Add in the potatoes and cook, stirring occasionally, for 5 minutes. Next, stir in the eggplant and cook for 2 minutes, stirring occasionally.
- Add in the spices, the tomato and salt & pepper. Cook for 2-3 minutes, stirring frequently. If the mixture gets too dry and sticks, add a couple of teaspoons of water.
- Stir in ¼ cup of water and mix well. Reduce the heat to low and let the mixture simmer till cooked (about 15-20 minutes), stirring occasionally.
- Remove from heat and stir in the chopped cilantro leaves.
Adapted from About.com