Sri Lankan

Eggplant and Potato Curry with Mustard Seeds and Curry Leaves

Name: Eggplant and Potato Curry with Mustard Seeds and Curry Leaves
Total time: 30 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 2 eggplants, sliced; 2 potatoes, cubed; 2 tbsp mustard seeds; 10 curry leaves; 1 onion, chopped; 2 tomatoes, chopped; 1 tsp turmeric; Salt to taste

A flavorful curry made with eggplant, potatoes, mustard seeds, and curry leaves.

30 minutes4 servings

Method

In a pan, heat oil and add mustard seeds. Let them crackle.
Add onions and sauté until golden brown.
Add tomatoes, turmeric, and cook for 5 minutes.
Add eggplants and potatoes. Cook for 15 minutes.

Mains Vegetarian

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