eggplantpeeled, seeded, and chopped into small pieces~2-3 mediumest.
potatoespeeled and chopped~4-5 mediumest.
onion½
garlic cloves6
hot pepperto taste
scallions2
thyme~3-4 sprigsest.
extra virgin olive oilenough to cover the bottom of the pot~3-4 tbspest.
cumin seeds (jira)whole
~1½ tspest.
mustard seeds~1 tspest.
curry powder~2-3 tbspest.
saltadd 1 tsp initially, more to taste later; use less if using table salt1 tsp
green seasoning2 tbsp
wateradd in stages, adjust based on how much liquid the vegetables release4 cups
Steps
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1
Prepare the ingredients: rinse, peel, and chop the eggplant and potatoes into pieces. Mince half an onion, 6 garlic cloves, hot pepper to taste, 2 scallions, and thyme; set all seasonings aside.
2
Heat a large pot over high heat and add enough olive oil to cover the bottom. Add the whole cumin seeds and mustard seeds; cook until the cumin is browned.
3
Add the minced onion and pepper; cook until the edges of the onion turn brown.
4
Add the curry powder, garlic, and remaining scallion; stir to combine. Mix in a little water and cook until it forms a thick curry paste.
5
Cook the curry paste for 3–5 minutes until all liquid has evaporated and it becomes grainy and fragrant, stirring well.
6
Add 1 teaspoon of salt to reduce the need for constant stirring later.
7
Add the chopped potatoes and eggplant to the pot. Stir in the remaining scallions and thyme, then mix well.
8
Add 2 tablespoons of green seasoning and stir. Reduce heat to low, cover the pot, and cook for 30–45 minutes, checking every 10 minutes.
9
After cooking for about 7–8 minutes, if the vegetables are not releasing enough liquid or starting to stick, gradually add water in stages for a total of about 4 cups, adjusting based on how much liquid the vegetables release. Cover and continue cooking.
10
Continue cooking on low heat, checking periodically. The potatoes will gradually become tender and begin to break down, while the eggplant softens and thickens the curry. The total cooking time is about 1 hour, depending on the type and size of the vegetables.
11
Add more salt to taste during cooking as needed. The dish is done when most of the potatoes have broken down, the eggplant is soft, and the curry has thickened.
12
Optionally add ground roasted cumin and chopped fresh herbs. Serve with peas puri, sar roti, or other Caribbean breads.
PrimedTableBETA
