Eggplant potato curry

Ingredients :

2 eggplants chopped

1 onion chopped

1 small curry leaves branch

1 dry chili

1 tsp mustard seeds

1 tsp powdered cumin seeds

1 tbsp ginger garlic paste

tomato puree 2 tbsp

salt

oil for frying

Procedures :

1. Dice eggplants into small cubes. Then wash them.
2. Dice one potato into small cubes. Then wash them.
3. Slice the onion.
4. Put oil to heat in a pressure cooker.
5. Add in the onions and fry till slightly golden.
6. Add curry leaves, mustard seeds, powdered cumin seeds, ginger garlic paste and mix. Allow to cook for a few minutes.
7. Once the spices tender and soft, now add the diced eggplant and potato cubes. Mix with a spatula and cook again for a few minutes in the oil.
8. Now add 1/2 mug of water in the pressure cooker. Keep stirring.
9. Add tomato puree and stir.
10. Add salt to taste and close the lid of the pressure cooker.
11. After a few whistles the eggplant potato curry has been cooked!

Serve with rice or bread!