Classic Potato & Eggplant Comfort DishVeg

1

Dice the eggplant and potatoes into large cubes. Keep them submerged in water to prevent oxidation until you are ready to cook.

2

In a pan, heat 2 to 3 tablespoons of oil. Once hot, add a whole red chili, mustard seeds, and cumin seeds. Allow them to crackle.

3

Add the asafoetida (hing), followed by the diced eggplant. Sprinkle in some turmeric powder and fry the mixture for about a minute.

4

Stir in green chilies and ginger-garlic paste. Add the diced potatoes and mix everything thoroughly.

5

Incorporate the crushed roasted peanuts, which provide a rich texture, along with Kashmiri red chili powder and garam masala. Mix well.

6

Pour in 2 cups of water. Add jaggery (or sugar) and salt to taste. Bring the mixture to a boil, then cover and let it simmer on medium heat.

7

After the initial simmer, add the diced tomatoes. Cover the pan again and continue to simmer until the vegetables are tender.

8

Ensure the eggplant is completely mushy and the potatoes are soft. The starch from the potatoes should naturally thicken the gravy into a delicious consistency.

9

Garnish the dish with fresh coriander and serve hot with puri and Gujarati toor dal for a complete, authentic meal.