A Sth Indian dry curry — vegetables sauteed with spices. Delicious.
Feel free to browse recipes from our Retro Recipes series. You might also like our Sweet Potato recipes here and here. Or you might like to browse Eggplant recipes here and here. Check out our easy Autumn recipes here and here.
I have a friend, Narasimhan, from Tamil Nadu, who cooks this for me often! Regularly he arrives at my place, bearing this and a bunch of roses, asking only that I cook some rice. It is one of the best vegetable curries that I have tasted, or maybe it is the smell of the roses that biases my tastebuds.
This recipe makes a lot. Feel free to make half quantities to feed 3 – 4.
|1 large sweet potato, about 650 – 700 g, peeled and cut into 2-2.5 cm cubes||1 large eggplant, about 450 g, cut into 2-2.5 cm cubes||500 g of spinach, blanched, dried and chopped.|
|1 Tblspn cumin seeds||2 large cloves garlic, finely chopped||1 Tblspn Madras Sambar Powder (buy or make your own) or Curry powder|
|1 tspn black mustard seeds||1 tspn salt||0.25 tspn turmeric powder|
|50 ml sunflower oil||2 Tblspn chopped coriander leaves|
Heat oil in a heavy-based saucepan on low heat. When hot, add the mustard seeds and allow to pop. Add the garlic and cumin seeds, and stir fry until garlic turns a golden brown colour.
Add the sweet potato pieces and cook for 5 minutes until the sweet potato is half cooked. Stir occasionally. Add a little water, just a Tblspn or two, if it needs it. Mix in the eggplant cubes, spinach, sea salt, turmeric powder and cook on low-medium heat until the sweet potato and eggplant is tender, adding a little water if it needs it.
Remove dish from stove and stir in the coriander leaves.
Allow the dish to sit for 15 -30 minutes and serve with rice and/or naan.