Aubergine (eggplant) and potato curry with fresh bell pepper is indeed a perfect summer recipe. The combination of tender eggplant, hearty potatoes, and crisp bell peppers creates a flavorful, nutrient-packed dish. These vegetables are light and hydrating, making the curry refreshing yet satisfying for warmer days. Plus, the mix of textures and vibrant colors adds visual appeal, while spices like cumin and coriander enhance the summer vibes with their aromatic warmth.
I usually serve the dish with roti/tortillas that i buy from the supermarket.
Recipe
Prep time: 15 minutes
Cook time: 15 min
Things you need (2 person):
500gm peeled potatoes, chopped into medium sized cubes
2-3 tomatoes chopped into small cubes
2-3 aubergines, chopped into small cubes
2 tablespoons Ghee or oil
4 Cloves garlic, finely chopped
1 large onion chopped
A small piece of ginger
Teaspoon of cumin seeds
1 teaspoon garam masala powder OR paprika powder for added flavor
1 to 1 1/2 tablespoons Salt
Cilantro, chopped for flavor
1 packet of supermarket roti/tortilla
Please note – once the aubegines are chopped into small cubes, please soak them in warm water (15 mins) with some salt in order to get rid of the bitterness. After 15 minutes, rinse the aubergine and get rid of the darkened water.
Heat the oil, and add chopped onion/garlic/ginger. Stir it on high flame until the onion is golden color
Add the chopped tomatoes and stir for a few minutes.
Add the chopped potatoes and aubergine and stir it on high flame for a few minutes. Add the salt + masala/paprika powder
Add water (just until the veggies are immersed in the water). Reduce the flame to medium and cover the veggies to cook them. they should cook in less than 10 mins.
While the veggies are cooking on the side, roast the roti/tortilla and butter them up
A delicious aubergine/potato curry is ready. I top it up with some chopped cilantro for added flavor
