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Neela's Eggplant and Potato - Madhur Jaffrey

Neela's Eggplant and Potato - Madhur Jaffrey is built on Vegetable Oil, Whole Black Mustard Seeds, Boiling Potatoes, Eggplant, and Ground Coriander Seeds. It takes about 30 min and serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 tbsp
• 1/2 tsp
• 1 cup
• 1 cup
• 1 1/2 tsp
• 1 tsp
• 1/4 tsp
• 1/4 tsp
• 1/2 tsp
• 3 tbsp
• 1 tbsp

Method (preview)

1. 1

   Heat the oil in an 8- to 10-inch skillet over a medium-high flame. [Or, use wok when doubling.] When hot, put in the mustard seeds.

2. 2

   Stir once.

3. 3

   Now put in the coriander, cumin, turmeric, cayenne, and salt.

4. 4

   Stir and fry for about a minute.

5. 5

   Add 3 tablespoons water, cover immediately with a tight-fitting lid, turn heat to low and simmer gently 10 to 15 minutes or until potatoes are tender.

6. 6

   Stir every now and then.

7. 7

   If the vegetables seem to catch at the bottom of the skillet, add another tablespoon of water.

8. 8

   You may garnish this dish with a tablespoon of minced Chinese parsley.

9. 9

   NOTES: Doubled, this is a generous dinner for two over rice.