Here's a recipe for eggplant and potato curry, a vegetarian dish that's popular in many parts of India:

Ingredients:

  1. 1 large eggplant, diced
  2. 2 potatoes, peeled and diced
  3. 1 onion, diced
  4. 2 cloves garlic, minced
  5. 1 tablespoon grated ginger
  6. 2 tomatoes, diced
  7. 1 teaspoon cumin seeds
  8. 1 teaspoon coriander powder
  9. 1/2 teaspoon turmeric powder
  10. 1/2 teaspoon red chili powder (optional)
  11. 1/2 teaspoon garam masala powder
  12. Salt to taste
  13. 2 tablespoons oil
  14. 1/4 cup chopped fresh cilantro


Instructions:

In a large pan, heat the oil over medium heat. Add the cumin seeds and fry for a few seconds until fragrant.

Add the diced onion to the pan and fry until golden brown.

Add the minced garlic and grated ginger to the pan. Fry for another minute.

Add the diced eggplant and potatoes to the pan. Stir to combine.

Add the coriander powder, turmeric powder, and red chili powder (if using) to the pan. Stir to combine.

Add the diced tomatoes to the pan and stir to combine. Cook for 2-3 minutes.

Add 1 cup of water to the pan and stir to combine. Bring the mixture to a boil.

Reduce the heat to low and cover the pan with a lid. Simmer for 15-20 minutes, or until the eggplant and potatoes are cooked through.

Add the garam masala powder and salt to taste. Stir to combine.

Turn off the heat and garnish with chopped fresh cilantro.

Serve hot with rice or any other side dish of your choice.

Enjoy your delicious eggplant and potato curry!