Achari Eggplant and Potato Curry! This delicious dish combines eggplant, potatoes, and a flavorful blend of spices with a pickle-like twist. It's easy to make and has mouthwatering flavours. It will surely become a family favourite!
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Peel the eggplants and cut them into cubes. Coat the eggplants with red chilli powder and ½ tsp salt and set them aside.
Cut potatoes into cubes and keep them aside.
Heat 3 tbsp oil in a heavy-bottomed wok/deep frying pan over medium-high heat.
Add the cubed eggplants to the wok and sauté them until they turn slightly golden. Transfer the sautéed eggplants to a plate and set them aside.
In the same wok, add 1 tbsp of oil and saute the cubed potatoes until they become golden on the edges. Stir occasionally to ensure even cooking.
Heat ¼ cup oil in the same wok over medium-high heat.
Add bay leaves and coriander seeds and let them splutter.
Add the chopped ginger, garlic and green chillies to the wok. Cook them until they become fragrant and slightly golden.
Add the finely chopped onions to the wok and cook for a few minutes until they turn translucent.
Pour in the tomato puree and mix well for a minute.
Add salt, turmeric powder, achari masala powder to the wok. Mix well to combine all the spices.
Now, add the sauteed eggplants and potatoes to the wok. Mix well to coat the vegetable with the tomato mixture.
Lower the heat, cover the wok with a lid and simmer for 8-10 minutes until the vegetables are cooked through.
Finally, add dry fenugreek leaves and check the seasonings and adjust to taste.
Turn off the heat and let the dish rest for a few minutes.
Serve hot with roti or rice.
I prefer to use mustard oil for this recipe as it gives a nice colour and texture to the curry. Any other type of cooking oil (vegetable/canola) can also be used.
If you are using mustard oil, it should be first smoked hot and then cooled before adding any ingredients to it.
Instead of using freshly chopped ginger and garlic, you can opt for store-bought ginger garlic paste.
Freshly ground tomatoes can be used instead of tomato puree.
Servings depend on the portion served.
How do I cook Achari Eggplant and Potato Curry to achieve the best flavor?
To achieve the best flavor in your Achari Eggplant and Potato Curry, make sure to sauté the eggplants until they are slightly golden before adding them to the sauce. This enhances their taste and texture. Additionally, allow the dish to simmer covered for 8-10 minutes to let the spices meld together beautifully.
Is Achari Eggplant and Potato Curry suitable for a vegan diet?
Yes, Achari Eggplant and Potato Curry is suitable for a vegan diet as it contains no animal products. The dish is made with vegetables, spices, and mustard oil, making it a delicious and healthy option for those following a vegan lifestyle.
What can I substitute for mustard oil in Achari Eggplant and Potato Curry?
If you don't have mustard oil, you can substitute it with vegetable oil, canola oil, or olive oil. However, keep in mind that mustard oil adds a unique flavor to the dish, so using a neutral oil may slightly alter the taste.
How should I store leftover Achari Eggplant and Potato Curry?
To store leftover Achari Eggplant and Potato Curry, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it for up to 2 months. Just make sure to reheat it thoroughly before serving.
What dishes pair well with Achari Eggplant and Potato Curry?
Achari Eggplant and Potato Curry pairs wonderfully with roti, naan, or steamed rice. You can also serve it alongside a cooling cucumber raita or a fresh salad to balance the spices and enhance your meal.
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