Nothing satisfies the taste buds as this simple eggplant and potato curry. This dish maybe called curry but it does not have lots of spices or curry powders in it. The only spice used in this dish is cummin seeds. This is one of the unique Fiji Indian dish that uses no spices such as turmeric, corriander or garam masala. It is cooked using simple ingredients and yet it taste divine.
1 round eggplant or or 6-8 Japanese long eggplants
1-2 green chillies
1 teaspoon Cummin seeds
1 teaspoon salt
1-3 tablespoon oil
Cut the eggplants into cubes and soak it in the cold water in a bowl. Now peel the potatoes and cut into big cubes and soak it with the eggplants. Peel and finely chop the onion. Chop the green chillies and tomato and set these aside. Place a deep based pot or an Indian karahi (wok) on the stove. Light the stove and add 2-3 tablespoons of oil in the pot. Wait for the oil to get hot and then add the cummin seeds. When the cummin seeds starts to splutter add the finely chopped onions and green chillies to the pot. Stir everything and cook until the onions are translucent in colour. Finally add eggplant and potatoes. Now add the salt and stir everything in the pot so that everything is mixed well. Put the lid on the pot and lower the heat and let everything cook slowly. Every now and then stir the pot to ensure that everything is cooking evenly. When the eggplant and potatoes look half cooked add the chopped tomatoes and stir the pot. Now let everything cook on the low heat until the eggplant, potatoes and tomato are fully cooked. When everything is cooked turned the stove off. Now serve this dish with the Indian breads such as rotis, paratha or chapati. It can also be eaten as a side dish with any curry dishes.