this potato and eggplant dish is a popular north-indian dish these long eggplant are the best type of eggplant for this dish we have taken 250 grams of these. besides the eggplant the other ingredients needed are the following 2 tbsp oil 2 medium-sized, peeled & chopped potatoes kept in a bowl of water to prevent them turning dark cut each eggplant into two pieces and then each half into 4 equal sized pieces. keep them in a bowl of water so they do not darken all cloves from a whole garlic bulb, grated 2 medium-sized, finely sliced onions 2 medium sized. chopped tomatoes 1 tsp salt 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp garam masala 1 tsp coriander powder and 1/2 to 3/4 cup of water if needed (not shown here) heat oil in a kadhai and then put in the sliced onions. heat on high saute for 2-3 minutes or until they turn translucent & a pink color put in the grated garlic and saute until they are roasted, about a minute or two. reduce heat to medium or less put in the chopped tomatoes & stir a few times put in the salt, red chilli powder, garam masala, coriander powder, and turmeric powder stir cook until the tomatoes turn soft mash the tomatoes to make them soften faster the tomatoes are done. put in the chopped potatoes and mix well then cover with a lid and reduce heat to low. do not add any water Every 4-5 minutes lift the lid, stir the potatoes and see if they are cooked. repeat this process until potatoes turn soft any time during cooking if the masala is drying up add 1/2 to 3/4 cup of water, stir well and carry on cooking keep it covered while it is cooking the potatoes are not yet soft & the masala seems to be drying so we will add the water stir well and cover with lid & carry on cooking some potato pieces are not yet soft, we will cook for another 5 minutes the potatoes are soft now put in the eggplant but not the water stir well and cover with a lid cook until eggplants are soft. keep checking every 4-5 minutes. keep heat on low. add the cilantro after 10 minutes of cooking the eggplant. save a little for garnishing the dish at the end the eggplant are soft now and the dish is ready. transfer to a serving bowl garnish with the remaining cilantro here is our dish of the day – potato & eggplant curry. do try it & share your experience if you like the recipe please share the video & subscribe to our channel & press the bell icon to get our new video notifications. thanks for watching