Ingredients::

• Oil

• 1 tsp cumin seeds

• 1/2 small potato cubed

Note: if you don't want to use potato,  avoid step 3 and this recipe can be made without potato. We love potatoes so have used them in this eggplant curry.

• 1 to 1.5 cups of eggplant/brinjal cut into pieces

• 1 medium onion chopped finely

• 1 tsp turmeric powder

• 2 tsp red chilly powder

• 2 tsp Garam masala powder

• 1/2 tsp dry mango powder

• 1/2 tsp pepper powder

• Salt as needed

• 1/2 cup tomato paste/puree

• 1/2 cup curd or yogurt

• Cilantro or coriander leaves

Directions::

1. Heat oil in a pan and pop cumin seeds.

2. Add onion and let it saute until onion is soft.

3. Next, add cubed potato. Potato can be half boiled and added or added raw. If it's raw, let it cook for few minutes until it's almost cooked (won't take much time as it is less in quantity).

4. Once potato is almost cooked, add eggplant or brinjal pieces and let it cook (cook covered).

5. Now, add the dry spices - turmeric powder, red chilly powder,  Garam masala powder,  dry mango powder and pepper powder.  Add salt as needed. Saute for few minutes.

6. Next, add tomato puree and curd and mix everything well.

7. Cook curry for few minutes until it boils.

8. Garnish with cilantro or coriander leaves.

9. Eggplant masala curry is ready, serve hot with rotis or rice!

short video if interested in watching

Thanks!