A simple Indian dish of eggplant and potatoes sautéed with spices, chickpea flour and nuts. Vegan Gluten Free Soy Free
Heat the oil over medium heat and add the mustard seeds
Once the mustard seeds are spat out, reduce the heat to low and then add the powder, turmeric, chili powder, coriander powder, and cumin.< /div> < /li>
Mix well and cook for about a minute.
Add the potatoes and mix well so that all the potatoes covered with the masalas/spices.
eggplant/eggplants add and mix well. div>
< div cl ass="wprm-recipe-instruction-text" style="margin-bottom: 5px";="" >Cover and simmer over low heat for about 1/2 hour or until the potatoes are done. The aubergines will soften, so you don’t have to check if they’re done. Stir once in between.
Add salt and mix well.
Add chickpea flour and peanut powder and mix well. Cook for one minute.
Turn off the stove and add the coriander.
Serve with Roti/Chapati/Puri Indian Bread plate and daal.
This can later be used as fill in a grilled sandwich with onions, peppers and daiya cheese!