As I was working on the Eggplant Potato Spicy Medley post I said to myself, we have so many eggplant recipes on our Healthy Indian website, that we could probably start a dedicated eggplant recipe blog! Funny thing is I still have a bunch of eggplant recipes that I haven’t even started working on! I’m not sure how this happened – certainly not by design. One reason I can most definitely think of, is that eggplant can be cooked in so many different ways (baked, roasted, sautéed, fried) and can be paired with so many other vegetables, and can be cooked with so many ingredients. It’s probably the versatility that makes it so popular and of course, it also happens to be my favorite vegetable.
This particular recipe is considered a wedding special in the Andhra region of South India, especially at traditional weddings where only vegetarian food is served. This curry is served as part of a wedding meal that includes a wide variety of other vegetable dishes, dals, chutneys, rice, bread, papadums, soups, deserts etc. As a rule, most traditional weddings serve only vegetarian food (on the actual wedding day; weddings in India can sometimes run for up to 4 or 5 days), since the rituals are done by priests who are strictly vegetarian.
The ingredient list for the spice mix of this recipe is pretty long (don’t let this deter you – once you get the mix ready, you can refrigerate it for a few weeks and use it again). It includes chana dal, urad dal, mustard seeds, dry chili pepper, fenugreek seeds, cumin seeds, green chili pepper, coriander seeds, ginger, tamarind, ginger and turmeric powder. Probably the longest ingredient list on this blog! It’s amazing how they come together to give an absolutely delightful, spicy flavor and texture.
The recipe instructions are for the Instant Pot (IP) but can be modified for stove top cooking.
Check out our other delicious eggplant recipes:
- Spicy, Tangy, Stuffed Eggplant
- Fresh Fenugreek Eggplant Sauté
- Broad Bean Eggplant Sauté
- Baked Eggplant
- Baingan Bartha-Roasted Eggplant Curry
- Roasted Eggplant and Tomato Chutney
- Baba Ghanoush
From reducing the risk of heart disease to helping with blood sugar control and weight loss, eggplants are a simple and delicious addition to any healthy diet. Because nutrition-rich eggplant is low in calories and high in fiber, it’s a great choice in a dip. Additionally, eggplant is rich in an anthocyanin called nasunin, which is found only in deeply colored fruits and veggies.
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Watch the video to see how easy it is to make this dish!
Eggplant Potato Spicy Medley
- 1/2 Pound Eggplant
- 1/4 Pound Potato
- 2 Tablespoon Chana Dal
- 1 Tablespoon Urad Dal
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Fenugreek Seeds
- 1 Teaspoon Cumin Seeds
- 1 Tablespoon Coriander Seeds
- 2 Peppers 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
- 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