Ingredients :
2-3 eggplant long and thin ones preferably fresh eggplant so there is not a lot of seeds inside.
2 medium potatoes
1 tomato
1 Onion
1 tablespoon garlic/ginger paste
Some curry leaves
oil
water
salt
Procedures :
1. Wash the eggplants and cut them into long slices.
2. Peel and cut onions thinly.
3. Wash potatoes, peel off the skin and cut potatoes into cubes.
4. Wash the curry leaves and separate each leaf from branch.
5. Wash and cut the tomato into thin slices.
6. In a pressure cooker, put some oil and heat it. Sautee 1 tablespoon of garlic/ginger paste, onions, curry leaves on medium heat.
7. Once the onions is soft and becomes slightly brown, add the eggplants. Stir.
8. Add the potatoes. Stir and cook for a few minutes.
9. Add one tomato.
10. Put some water and let cook for a few minutes.
11. Add some salt to the mixture.
12. Close the lid of the pressure cooker. In one or two whistle the sauteed eggplant and potato will become a soft curry.
13. Serve hot with rice and dhall.
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