Eggplant, Potato, and Tomato Subji
This is a popular dish in Western India, particularly in the
state of Gujarat.
- 2 medium-sized potatoes, cut in 3/4 inch cubes
- 2 medium-sized eggplant, cut in 3/4 inch cubes
- 1.5 Tablespoons of oil
- 1 tsp. cumin seeds
- 1/2 tsp mustard seeds
- 1 jalapeno or serrano pepper
- 6-7 medium tomatoes
- Assorted powdered spices:
- 1/2 tsp hing (asafoetida)
- 1/2 tsp turmeric
- 1/4 tsp chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/4 tsp powdered coriander
In a work or other pot, heat up the oil. Once the oil is starting to get hot,
make a chawnk by adding in the cumin seeds, mustard seeds, and
hing. Once the mustard seeds start popping vigorously, add in the pepper,
cut into thin circles. This chawnk process brings out the flavor of the
spices and charges the oil with these flavor components.
Now add all the potatoes and eggplants into the mixture. Stir for a while to
get all the potatoes, eggplants, oil, and spices evenly mixed. Cook this over a
lower flame. Once you are done stirring, cover the pot and let the mixture
cook in its own juices. Stir it every 2 minutes or so.
Meanwhile, cut the tomatoes into eighths or twelfths. When the potatoes in
the pot are just about cooked (are a little tender), add the tomatoes. Also
add salt (I recommend 1 teaspoon, but this is really to taste). Stir
thoroughly. Now add in all the remaining powdered spices, and stir
Now cover the pot again and let it simmer in its own juices until the
eggplant has broken down and turned into a thick paste, and the tomatoes have
broken down also. At this point, you'll have a spicy eggplant and tomatoe
base with roasted potato chunks in it that are just perfect! Serve with
The traditional Gujarati thing to do would be to add in some sugar and lemon
juice at the very last step.
As usual, you can also mess around with the spices as you desire.