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One of the advantages of living in New Jersey is the access to a large number of Indian groceries which carry Indian vegetables. But the problem I have is the Indian groceries that we have very close to us (only about 15 minutes away) are not up to my husband’s and my standards. The whole street is filled with Indian groceries, fast food centers, restaurants and what not. It reminds me of Koti or Sultan Bazaar in Hyderabad both it terms of shopping and the traffic. People walk at their own sweet little pace in the middle of the street and you will undoubtedly see at least one cocky guy trying to Parallel Park holding up the traffic both sides. My husband hates driving in that street and I dislike the condition of the groceries. So in the end we prefer to drive 30 miles south every 2 months to get to the Indian store we like. Eggplant is the first veggie I look for on these trips.

On our recent visit I found the long lean green eggplants and I bought 4 of them. My mom used to make this simple curry with potato and we had it tucked in a potato roll and it tasted pretty good even as a sandwich filling.

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Eggplant Potato fry Yum
Eggplant Potato fry
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 Eggplant (I used green skinny ones, you can Japanese eggplant instead)
  • 2 Potatoes – medium, diced
  • 1 Onion – medium, chopped fine
  • 2 chilies Green (slit in half)
  • 1 tsp Curry powder (I used homemade curry powder)
  • Salt – to tatse
For tempering:
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 tsp Mustard Cumin seeds & – each
  • 8 - 10 Curry leaves
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 Eggplant (I used green skinny ones, you can Japanese eggplant instead)
  • 2 Potatoes – medium, diced
  • 1 Onion – medium, chopped fine
  • 2 chilies Green (slit in half)
  • 1 tsp Curry powder (I used homemade curry powder)
  • Salt – to tatse
For tempering:
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 tsp Mustard Cumin seeds & – each
  • 8 - 10 Curry leaves
Eggplant Potato fry
Instructions
  1. Heat 2tbsp oil in a sauté pan; add the tempering ingredients and once the seeds start to splutter add onions and green chilies, sauté till onions turn translucent.
  2. Add eggplant and potato pieces; cover and cook on medium-low flame; stirring occasionally; until the veggies are cooked through, takes about 10-12 minutes.
  3. Season with salt and chili powder, cook for another 2 minutes. Serve with rice or as a yummy sandwich filling.
Recipe Notes

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11 thoughts on “Eggplant Potato fry”

  1. This dish looks wonderful! a similar dish like this one, only with an addition of tomatoes and some red bell pepper, is a staple at our house. Nice click too.

  2. Pavani, curry looks lovely, what you said about Oak tree is very true. So which store are you going nowadays the one in Route 27?

  3. I imagine u struggling here and there in the Asian crowd! I ve been there almost 10 years ago!I too have a Ind groc nearby walkable dist- but we prefer going the next town 🙂 Looks different ur combo and delicious 2!

  4. Hi Madhu, This curry is comfort food to me with rice and dal. Do try the combo.Hi PJ, adding red pepper & tomato sounds delicious. Will try that combo next time. Thanks for the idea.Hi Sadhana & Muskaan, No I was talking abt Jersey City. We drive all the way to Oak tree but avoid the “strip” and go to Apna bazaar by swagath restaurant.Hi Cham, So same Ingian grocery story in west coast too.. Not surprising at all. Do try the curry.Hi Meeso, Do try the combo.. its simple & delicious.

  5. What a lovely story to go along with a lovely dish. I live in Canada near Toronto so there are lots of Indian stores around now. But my Mom told me that when she first came in the ’70s there was a store downtown that opened once a month for a few hours and she would have to get all her Indian groceries then!

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