Eggplant with Potatoes Curry

Egg plants sweet potato curry

Ingredients

Egg plants/ aubergines outer skin peeled and cut into medium sized pieces 2 large ones
Potato peeled and cut into medium sized pieces ½ cup
Olive oil 2 tbsp
Cinnamon powder 1 tsp
Mustard seeds ½ tsp
Shallot chopped 2 tbsp
Ginger finely chopped 2 tsp
Garlic cloves finely chopped 1 tsp
Red chilli finely chopped 1
Sugar 2 tsp
Garam masala 2 tsp
Tomatoes peeled and chopped 2 cups
Lime juice 1 tbsp
Spinach 1 cup
Coriander leaves chopped 2 tbsp
Salt and pepper to taste

Preparation

Place the aubergine and potato pieces in a baking tray lined with baking paper,  sprinkle olive oil, cinnamon powder, salt and pepper.  Roast for 40 minutes in at 180 oC preheated oven and keep aside.

Heat 1 tbsp oil in a pan, add mustard seeds and allow to pop.  Closing the pan during the spluttering prevents oil spreading all over the kitchen.  When all the mustard seeds are popped add the chopped shallots, ginger, garlic and chilli. Saute for a while till the colour changes.  Now add garam masala and sugar, mix well and add the tomatoes mix together and allow to simmer for 10 minutes on low flame.

Stir in the baked aubergines and potatoes and cook for a futher 10 minutes.  Add the chopped spinach leaves and mix well and cook for a few minutes and remove from heat.

Garnish with cilantro ( coriander leaves) leaves.