The potatoes from the garden ended up in my all-time favorite curry: Vankaya-Bangaladumpa kura. I would have used the tiny Indian eggplants if I had them on hand, but since I didn’t I used the American globe variety. Only problem with these gigantic eggplants is the thick skin (and the lack of taste), so I peeled the skin off and I think it makes the eggplant more palatable.
- Heat 2tsp oil in a large sauté pan; add the tempering ingredients and once the seeds start sputtering add onions and sauté till softened and turn translucent, about 5 minutes.
- Next add the eggplant and potatoes; cover and cook on medium heat till both the veggies are tender, about 10 minutes.
- Add curry powder and salt. You can add ½ cup water of you think the curry is too dry. Cook for couple minutes. Serve with steamed rice and dal.