EGGPLANT POTATO DRY CURRY (MASALA ALOO BAINGAN)

'Eggplant', this versatile veggie is enjoyed in all types of cuisines. I tried out this dry curry with all Indian spices, like North Indian style and it came out fabulous! Simply superb if it is served with chapathi or parathas. Here is the easy but toothsome recipe........

INGREDIENTS:
1/2 kg Medium Sized Eggplants (medium cubed)
250 gm Potato (peeled and diced)
1/2 tsp Turmeric Powder
3-4 Pods of Garlic (minced)
1 tsp Minced Ginger
1/2 Cup Tomato Chopped
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1 tbsp Dried Mango Powder
1/2 tsp Freshly Pounded Garam Masala
1 tsp Mustard Seeds
1/2 tsp Fenugreek Seeds
1/2 tsp Fennel Seeds
1/3 tsp Asafoetida
6-8 Curry Leaves (chopped)
2 tbsps Finely Chopped Coriander Leaves / Cilantro
5 tbsps Mustard oil
Salt to taste

METHOD:
Heat oil in a deep bottomed frying pan or wok. Add asafoetida, mustard seeds, fennel seeds, fenugreek seeds and curry leaves. Saute till mustard seeds crackling and fennel become golden.
Add potato cubes and turmeric powder. Cover and cook for 5 minutes on medium heat. Stir inbetween twice.
Now add eggplant cubes, minced ginger and salt in it. Fold nicely. Cover and cook for 5-6 minutes on low heat till the eggplant and potatoes are well cooked.
Add chopped tomatoes and all dry spice powder. Sprinkle little water on the top. Cover and cook for another 2-3 minutes on low heat.
Switch off the heat now, sprinkle chopped coriander leaves on the top.
Serve with rotis/parathas or dal rice.