Ingredients :
- 3 medium size potatoes
- 2 Aubergines (Eggplant)
- 4 – 5 medium sized tomatoes (the more you have the juicer it will be)
- 1 medium sized onion
- Oil
- Cumin powder
- Chilli powder
- Crushed chillies
- Turmeric powder
The Recipe : Cook this on high heat and a non-stick pot if you have one
- Slice the onion and fry in oil until a little bit soft (4 -5 minutes with lid on)
- Cut each tomato into 8 pieces and add to the pot (sorry did someone say pot …!
Wait until they have melted into the onions… should take about 7 – 8 minutes with the lid on. Just check once if you can resist to see if it is burning or not.. if you keep raising the lid to check than it will take a long time to cook. - Once the tomatoes have caramalised add the spices.
- a. Salt to taste (about 1.5 table spoons should be good but you can add more or less depending)
- b. Crushed Chilli’s (Not the powder chilli’s) about 1 teaspoon or more if you want it spicier
- c. Tumeric a little bit less than 1 teaspoon
- d. Whole Cumin 2 teaspoons
- Stir in the spices for 2 minutes
- Add the cut Aubergines. Cook for about 10 minutes. Check once in a while to see if it is sticking to the base.
- The Aubergines should be aldante so basically not completely cooked and still a bit hard
- Now add the cut potatoes and half a glass of water. Stir and cover and leave for about 10 – 12 minutes.
