Once special ingredient that makes this dish is amchur, it is powdered green mangoes, which provide the dish a tangy flavour and transforms it from the mundane to finger licking delicious. Amchur powder can be found in Indian grocery stores. I would recommend refraining from making this dish until you have managed to secure some, as the results without it are completely different.
You will also need
Eggplant
Potatoes
Onion
Salt
Turmeric
Chilli power
Oil
The quantities of the ingredients used will depend on the size of the egg plant. I have used a large eggplant, about 10 medium sized potatoes and two large onions. I also use mustard oil ( also available at the Indian grocers) for its distinct flavour but any vegetable oil can be used.
Cut the potatoes, eggplant and onion into equal sized cubes (I halve the onions and potatoes and then cut each half into quarters and then cut the eggplant to match). Heat 2-3 tablespoons of oil in a wok or large frypan/ skillet. If using mustard oil, get it really hot, to the point where it is just beginning to smoke, add the cubed potatoes and stir to ensure the potatoes are well coated with the oil. Cook on a high heat, turning occasionally for 2-3 minutes, add the eggplant and follow the same process. Once the edges of the eggplant and potatoes cubes have some colour, add the onions, and mix well. Lower the heat and cook covered for 10 minutes. Add 1/2 teaspoon of turmeric and chilli powder and salt to taste. Mix well and cover. Cook for a further 10-15 minutes or unit the potatoes are cooked through. Increase the heat and add 2 teaspoons of the amchur powder. Mix well but gently to avoid breaking the eggplant pieces.
Serve hot - it is best enjoyed with flat bread, for gluten free options, I use ready made corn tortillas or make flat bread out of chick pea flour or millet.
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