This is one of my favorite Indian dishes, I just love the way the spicy Indian flavors work into the Eggplant vegetable. I crave my mother in laws version of this dish so often. 🙂
All you do is heat up a nonstick pan with 2 tbls of oil. Add mustard Seeds about 2 tbls, let that sauté for a minute than add in ginger/garlic- equal amounts if not combined already. Than you add 2 TBL of Coriander Powder, 1 tsp of cumin, 1/2 tsp of tuermeric and I added some besan powder in there this last time I made it and was very delicious so about 2 tblsp of that. Let the spices cook, than add in your chopped eggplant and 1 potato. Salt, to your liking and let that cook until it is browned very nicely and the eggplant and potatoes are soft.