Eggplant Potato Spicy Medley is one of my favorite eggplant recipes. This amazing vegetable can be cooked in different ways – baked, roasted, sautéed, fried. I love the fact that it can be paired with so many other vegetables. It can also be cooked with a variety of ingredients!

Indian Weddings

For those of you who aren’t familiar with Indian weddings, let me enlighten you. While people spend according to their wealth, even the least well-to-do will somehow manage to spend lavishly-it is a very special occasion! I have attended several different kinds of weddings. Ones where the ceremony runs just for a couple of days to ones that spread over a week. Weddings at temples, community buildings, wedding halls, 5-star hotels and even convention centers. I attended the wedding of a friend’s daughter in India this January, at a massive convention center. There were about 3000 attendees and they were filming the ceremony on a drone and telecasting live, on several monitors! It was something!

South Indian Temple Wedding

Wedding Food

Undoubtedly, food takes center stage at Indian weddings. It is a big draw. It is very important to ensure that there’s great food, if you want the wedding to be a success. Especially at Hindu weddings, no meat is served on the day of the actual ceremony. There’s a huge spread of amazing, delicious vegetarian dishes. It’s a veritable feast! In some cases, mats are laid out on the floor or on tables, with food served on banana leaves. Professional servers or volunteering family members keep walking around and serving different dishes-dals, curries, soups, fries, desserts, you name it. I remember being stuffed on several occasions in my younger days. Can’t do it anymore!

Eggplant Potato Spicy Medley

This delightful recipe is a ‘special’ dish at Andhra weddings. The ingredient list for the spice mix of this recipe is long. Don’t let this deter you-once you get the mix ready, you can refrigerate and use it again. Once you have the spice mix ready, it is a breeze! I cooked this in an Instant Pot, but it is easy to sauté in a regular pan on a stove top.

Check out our other delicious eggplant recipes:

• Spicy, Tangy, Stuffed Eggplant
• Fresh Fenugreek Eggplant Sauté
• Spicy Cilantro Ginger Eggplant Sauté
• Broad Bean Eggplant Sauté
• Baked Eggplant
• Baingan Bartha-Roasted Eggplant Curry
• Roasted Eggplant and Tomato Chutney
• Baba Ghanoush
• Delish Bell Pepper & Eggplant Sauté!
• Smoky Eggplant Chutney

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2 from 1 vote

Eggplant Potato Spicy Medley

This eggplant recipe is a delightful blend of several different spices that bring in a great flavor and texture. Considered a special dish at Andhra (region in Southern India) weddings, this goes great with steamed rice and ghee. Yummy!

Course Main Course

Cuisine Indian

Keyword coriander, coriander seeds, cumin seeds, Eggplant, fenugreek seeds, Potato, turmeric

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian

Prep Time 15 minutes

Cook Time 20 minutes

Servings 2 People

Calories 172kcal

Equipment

• Kitchen Knife
• Cutting Board
• Instant Pot (IP)
• Spice Blender

Ingredients

• 3 Cups Eggplant
• 1 Cup Potato
• 1 Tablespoon Chana Dal
• 1 Teaspoon Urad Dal
• 1 Teaspoon Mustard Seeds
• 1/2 Teaspoon Fenugreek Seeds
• 1 Teaspoon Cumin Seeds
• 1 Tablespoon Coriander Seeds
• 1 Pepper Red Chili Pepper - Dry, whole
• 1 Pepper Green Chili Pepper
• 1/8 Cup Ginger - Fresh
• 1/4 Teaspoon Turmeric Powder
• 1 Teaspoon Tamarind
• 1/2 Teaspoon Jaggery
• 1/2 Teaspoon Sea Salt - (or to taste)
• 1 Tablespoon Coconut Oil - Cold pressed, organic

Instructions

• Set Instant Pot (IP) to 'saute' add a quarter tsp of oil and wait for the 'hot' sign (if you're cooking in a pan on a stove top make sure the oil is hot); add chana dal, urad dal, cumin, mustard, fenugreek, coriander seeds and dry chili pepper and roast for a couple of minutes (look for chana dal and urad dal to turn slightly brown). Transfer to a plate and cool for about 5 minutes
  
• Transfer to a blender, add tamarind, ginger, turmeric, salt, green chili pepper and jaggery and blend to a coarse powder
  
• Wipe out the pan (IP or regular pan) add oil and wait for it to turn hot. Add eggplant and potato. Sauté for about 3 to for minutes
  
• Add the spice blend, mix well and sauté for a couple of minutes. Now sprinkle some water (about 1/4th cup), close the IP lid and steam cook for 5 minutes (if you're cooking in a regular pan, sprinkle 1/8th cup water and cover with a lid- keep cooking till the eggplant and potato soften)
  
• Once cooked, mix well and transfer to serving bowl
  

Video

Notes

Goes well with steamed rice and organic ghee.

*Use organic ingredients wherever possible

Nutrition

Nutrition Facts

Eggplant Potato Spicy Medley

Serving Size

 

150 g

Amount per Serving

Calories

172

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

6

g

38

%

Sodium

 

593

mg

26

%

Potassium

 

429

mg

12

%

Carbohydrates

 

22

g

7

%

Fiber

 

8

g

33

%

Sugar

 

8

g

9

%

Protein

 

5

g

10

%

Vitamin A

 

242

IU

5

%

Vitamin C

 

36

mg

44

%

Calcium

 

52

mg

5

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.