Indian

Panfried Spicy Potatoes with Eggplant is for Dinner.

Panfried Spicy Potatoes with Eggplant takes several minutes to prepare.

Panfried Spicy Potatoes with Eggplant takes several minutes to cook.

Panfried Spicy Potatoes with Eggplant makes 4 servings.

The ingredients for Panfried Spicy Potatoes with Eggplant are:

1-1/2 lb waxy potatoes
1-1/2 lb eggplant
1 tbsp canola or olive oil
1 jalapeno
1 tbsp minced garlic
1 tsp mustard seeds
1 tsp cumin seeds
salt & black pepper to taste
1/2 cup chopped onion
fresh lemon juice to taste
chopped fresh cilantro to taste

Here is how you make Panfried Spicy Potatoes with Eggplant:

Peel and cut eggplant and potatoes into similar-sized wedges.Put the oil in skillet. Heat. Add chiles, garlic, mustard, and cumin. Cook a couple of minutes. Add potatoes and eggplant, along with 1/4 cup water and a sprinkling of salt & pepper, and cover. Cook for about 10 minutes, checking once or twice and adding a little water if necessary, until the vegetables begin to soften. Remove the cover and raise the heat to medium-high. Cook, stirring occasionally, until both potatoes and eggplant brown nicely and become completely tender, another 10 to 15 minutes.Add the onion and continue to cook, stirring occasionally, until it softens and begins to brown. Stir in the lemon juice, taste and adjust the seasoning, then serve at room temperature or hot.Number of Servings: 4Recipe submitted by SparkPeople user MOLLYMCCLURE.

The nutritional information for Panfried Spicy Potatoes with Eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 134.4

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 9.4 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 5.6 g
• Protein: 3.2 g

Panfried Spicy Potatoes with Eggplant is Indian cuisine.