Potato-Eggplant curry

The potatoes from the garden ended up in my all-time favorite curry: Vankaya-Bangaladumpa kura. I would have used the tiny Indian eggplants if I had them on hand, but since I didn’t I used the American globe variety. Only problem with these gigantic eggplants is the thick skin (and the lack of taste), so I peeled the skin off and I think it makes the eggplant more palatable.

This dish does not have many ingredients and is quick & easy to put together. The garden fresh potatoes had light papery skin and cooked up in no time.
Ingredients:
Potatoes – 4 medium or 10-12 small, cubed
Eggplant – 1 large (peeled) or 10-12 baby (unpeeled), cubed
Onion – 1 medium, chopped
Green chilies – 3, chopped
Curry powder – 1tsp
Salt – to taste

For tempering:
Chana dal – ½ tsp
Urad dal – ½ tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Curry leaves – 6

Method:

• Heat 2tsp oil in a large sauté pan; add the tempering ingredients and once the seeds start sputtering add onions and sauté till softened and turn translucent, about 5 minutes.
  
• Next add the eggplant and potatoes; cover and cook on medium heat till both the veggies are tender, about 10 minutes.
  
• Add curry powder and salt. You can add ½ cup water of you think the curry is too dry. Cook for couple minutes. Serve with steamed rice and dal.