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This was a pretty good dish. I didn't have mustard seeds, which I know would've made it better, but this was a last minute meal. I had some eggplant that needed to be cooked and had an extra cup leftover from another dish, so made this. I did add some powdered mustard in. I diced the potatoes small and it took about 20-25 minutes to fully cook through. Tasty!
Next time I will cook the potatoes a bit before I add the eggplant. If you put all the vegetables in together, the eggplant becomes mush by the time the potatoes are done. That said, the flavor was awesome!
Brings back memories of my trip to india last year.... mmmmm... great recipe :)
Yum, yum, yum! This was simple and wonderful! My family enjoyed this with rice and chapatis for a fantastic lunch. Thanks! This is a keeper. Made for Tempted by Turmeric Tag.
Wow! Simple, delicious, and just the perfect spice blend! As mentioned in the recipe intro, I too, doubled the recipe and used a whole eggplant and equal amount of potatoes. I had yellow mustard seeds, so I used them instead of black. The only thing I added was some diced onions. I enjoyed this very much and will make it again. Thanx for sharing!
Yum! I couldn't believe how easy this was to make. The liquid must come out of the eggplant and the potato cooks in that. I didn't have to add any extra water. I used yellow mustard seeds so I added some nigella seeds for a more authentic look.
I love potatoes, eggplant and Indian food, so this is the perfect dish for me! I followed your advice and doubled all the spices (except the salt, just used a pinch). I also added a little of sharon's Madras Curry Powder. I halved the oil and did add a few tablespoons of water the few times I stirred this (our potato dice was pretty big, so I think this was done at 20-25 minutes). Squeezed a little lemon on top, and yum. As 2 adults, we ate almost all of this!