Ingredients Serves 4
- 3 potatoes
- 1 large eggplant
- 4 tomatoes
- 1 chili pepper
- 1 inch/2.5 cm ginger root
- 1/2 bunch cilantro
- 1 cup oil
- 1 tbsp coriander powder
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1 tsp cumin seeds
- 1/3 tsp asafoetida (optional)
- 1.5 tsp salt
Peel and wash the potatoes, cut them into cubes. Cut the eggplant into 1/2'' pieces. Dice the potatoes. Peel the ginger root and grate it using a fine shredder. Remove the seeds from the chili pepper, and cut it finely. Chop up the cilantro.
Put the potato into a pan, cover with water, bring to a boil and cook for 8-10 minutes until soft.
In a deep saucepan heat up the oil over medium heat. Make sure that the oil is really hot. Deep-fry the eggplant pieces for 2-3 minutes. The eggplants should be completely covered with the oil.
Transfer the eggplant pieces to paper towels to remove excess oil.
In a small bowl combine ginger, chili, coriander, turmerik and paprkika. Add 4 tbsp water, mix well.
In a skillet heat up 1 tbsp oil. Add cumin seeds and asafoetida, stir-fry for 30 seconds. Then add the mix from step 6 and cook stiring for another minute.
Then add the tomatoes, cook for 2 minutes.
Add the potato and eggplants, stir well, cover and cook for 4 minutes. Turn off the heat, add the cilantro, mix thoroughly and serve.