Eggplant and Potato Curry/ Baigan ka bharta

My DH doesn’t like eggplant (AT ALL). I was never a hater of any vegetable, so it was surprising for me to know this. Initially whatever I tried to get him to eat failed. He would simply say thank you and NOT eat. So I stopped getting eggplant. But there are days when those shiny purple beauties call my name. So I went back to experimenting with them a year ago. I don’t tell DH that it’s eggplant. He simply cleans the plate. Then when I tell him what it was made of, he is sometimes surprised; sometimes he says he thought so. This is one of my ways that I make. Kids eat without a fuss too, so that’s an added bonus.

Prep Time: 10 min| Cooking Time: 20 min| Serves: 5

Ingredients

Eggplant – 1 big - Finely chopped
Potatoes – 3 medium - Cut into small cubes.
Bell pepper – 1 - Finely chopped
Onion – 1 medium - Finely chopped
Tomato – 2 or 3 medium sized
Garlic – 4 pods – crushed
Turmeric – ½ tsp.
Chili Powder – 1 tsp.
Garam masala – ½ tsp.
Chana masala – 1 tsp.
Salt to taste ~ 1 tsp.
Oil – 2 tsp.

Method of preparation

~Wash and Cut all the vegetables very fine
~ In a wide heavy bottomed pan, heat oil. Add onions, bell pepper and garlic and fry until onion is translucent.
~ Add potatoes and cover and cook for few minutes. (Since I cut them very small, few minutes is good enough for it to cook)
~ Now add the eggplant and the spices; turmeric, chili, chana masala. Mix them well and add salt to taste.
~ Lower the heat, cover and cook for about 10 minutes, mixing every now and then to avoid sticking to the bottom.
~ Once they are almost done, add tomatoes and garam masala. Give it all a mix and continue to cook until tomatoes are done.
~ Serve hot with roti or any kind of bread.

Sending this to SYF&HWS Series - Red Chili, brain child of Anu , guest hosted by me all this month.