Pan Fried Spicy Potatoes with Aubergine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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veggies Ingredients:
620 g potatoes |
608 g eggplant |
2 tsp olive oil |
10 g jalapeno pepper |
9 g minced garlic |
1 tsp mustard seeds |
1 tsp cumin seeds |
1 dash salt |
1 dash black pepper |
68 g chopped onion |
1 fresh lemon juice to taste |
1 chopped fresh cilantro to taste |
Directions:
1. Peel and cut eggplant and potatoes into similar-sized wedges.
2. Put the oil in skillet. Heat.
3. Add chiles, garlic, mustard, and cumin.
4. Cook a couple of minutes.
5. Add potatoes and eggplant, along with 1/4 cup water and a sprinkling of salt & pepper, and cover.
6. Cook for about 10 minutes, checking once or twice and adding a little water if necessary, until the vegetables begin to soften.
7. Remove the cover and raise the heat to medium-high.
8. Cook, stirring occasionally, until both potatoes and eggplant brown nicely and become completely tender, another 10 to 15 minutes.
9. Add the onion and continue to cook, stirring occasionally, until it softens and begins to brown.
10. Stir in the lemon juice, taste and adjust the seasoning, then serve at room temperature or hot.
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