The following ingredients are required to prepare eggplant and potato curry: two large chopped onions, one teaspoon of stewing spices, three cloves of garlic, two grated tomatoes, four sliced green chili peppers, one stem of curry leaves, one teaspoon of turmeric powder, six eggplants (chopped), three potatoes, sliced into wedges, finely chopped cilantro for garnish, salt to taste, one tablespoon of oil or ghee, one teaspoon of ground coriander, cumin, and caraway.
The cooking process begins by frying the onion with the stewing spices in a pot until translucent. Then, the garlic is added and fried until light golden brown.
Next, the tomato, green chili pepper, curry leaves, and turmeric are added to the pot and simmered over low heat for two to three minutes. After this, the eggplants, potatoes, and salt are added.
Mix the contents, add the oil or ghee, sprinkle with chopped cilantro and ground spices. Cover with a lid and cook for 25–30 minutes, stirring occasionally and adding a little water if necessary.