Govinda’s Eggplant and Potato Curry

Govinda’s Eggplant and Potato Curry

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Course: Main Course, Side Dish
Cuisine: Five Spice, Indian, Vegan, Vegetarian
Servings: 12


  • 1 cup oil
  • 5 cups onions (sliced)
  • cups garlic (sliced paper thin)
  • 10 potatoes (parcooked to just underdone and cubed to 2")
  • 5 pounds eggplant (2" cubes)
  • 1 cup water
  • ½ cup lemon juice
  • 8 tomatoes (quartered and seeded)

Curry Spice Mixture

  • teaspoon turmeric
  • 5 Tablespoons cumin
  • 2 Tablespoons coriander


  • Sweat onion and garlic in oil. Add potato and eggplant and stir fry until light brown.
  • Add spice mixture.
  • Add liquids, cover for 5 min and let simmer over low heat until potatoes are tended. Salt, pepper, and cayenne to taste.
  • Remove from heat, stir in tomatoes and cool.
  • Garnish with lemon wedge, cilantro, scallions.

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