Eggplant, Potato and Tomato Shaak



Ingredients:

  • 1 large (black) eggplant, or 3-4 small (purple) eggplants (more, if very small).
  • 2 small potatoes
  • 2 tomatoes
  • 1/2 large hot chili
  • 2 T. oil
  • 1/2 tsp. cumin
  • 1/2 tsp. mustard seed
  • 1 tsp. salt
  • 1 cup water
  • 1/2 tsp. turmeric
  • 1/2 tsp. garam masala
  • 1/2 tsp. ground cumin
  • 2 tsp. sugar


  • Dice eggplant (do not peel), place cubes in a pan of water.
  • Peel and dice potatoes, place in pan of water.
  • Dice tomatoes (in large chunks), put in separate bowl.
  • Mince chili, add to tomatoes.
  • Wash eggplant three times.
  • Heat oil in a pan, fry cumin and mustard seed for 1 minute.
  • Add tomato/pepper mix, then eggplant and potatoes..
  • Add salt and water, and boil 10 minutes.
  • Add turmeric, garam masala, ground cumin, and sugar.
  • Cook 20 minutes.
  • If you wish to eat this dish with rice or kichari, add more water.to get gravy. If you wish to eat with chapattis, add less water.


Pressure cooker directions: put all ingredients in at the same time, cook 10 minutes, on low heat.