EGGPLANT AND POTATO CURRY 
Eggplant was paired with potatoes, onions, tomatoes, and spices to make a dish that was tasty with rice, chappathi, roti, etc. Charring the eggplant before cooking is well worth the little bit of extra time it takes; it gives the whole dish an enticing smokiness. Serve the curry with rice (preferably basmati) and, if you like, top with additional chopped cilantro and tomatoes.
Ingredients
Oil
: 2 tbsp
Tomatoes sliced
: 2 medium
Red chilli, turmeric, coriander and cumin powders
: 1 tsp
Hot spice mix (garam masala) powder (optional)
: 1 tsp
Potatoes peeled and sliced
: 2 medium
Water
: 4 tbsp
Sugar and salt
: To taste
Finely chopped coriander leaves
: To garnish
Haldi
: 1 tsp
Salt
: To taste
Method
- Heat oil in a microwave-safe bowl on high (100%) power for about 1 minute(s).
- Add the tomatoes, spices and sugar to taste. Microwave uncovered on high (100%) power for about 3 minutes or till the tomatoes are soft.
- Add potatoes and eggplants. Microwave uncovered on high (100%) power for about 2 minutes.
- Sprinkle the water and salt. Mix well and microwave covered on high (100%) power for about 5 minutes (stirring mid-way) or till the vegetables are cooked.
- Serve garnished with finely chopped coriander leaves.