Eggplant and Potato Curry

Instructions

1. 1

   Wash and cut the eggplant into cubes and set aside.

2. 2

   Peel and cube the potatoes, then set aside.

3. 3

   Heat the vegetable oil in a large pan over medium heat.

4. 4

   Add the mustard seeds and let them splutter.

5. 5

   Add the chopped onion and sauté until golden brown.

6. 6

   Add the minced garlic and ginger paste, and sauté for another minute.

7. 7

   Stir in the turmeric powder and garam masala, and cook for 30 seconds.

8. 8

   Add the cubed potatoes and eggplant to the pan, stirring well to coat with the spices.

9. 9

   Add salt to taste and mix well.

10. 10

    Cover the pan and let the vegetables cook on low heat for about 20-25 minutes, stirring occasionally, until the potatoes and eggplant are tender.

11. 11

    Garnish with fresh coriander leaves before serving.