A flavorful and easy-to-make Indian-inspired dish featuring eggplant and potatoes, perfect for a quick and satisfying meal.
Heat the oil in a large skillet over medium-high heat.
Ensure the oil is hot enough before adding the spices to release their aroma.
Add the mustard seeds and cumin seeds to the hot oil and let them sizzle until they start to pop.
Stir the seeds constantly to prevent them from burning.
Add the chopped eggplant and potatoes to the skillet and stir to coat them with the spices.
Cut the vegetables into similar-sized pieces for even cooking.
Sprinkle the turmeric, cayenne, and salt over the vegetables and mix well.
Adjust the cayenne to your preferred spice level.
Add the water, reduce the heat to low, cover the skillet, and let the vegetables simmer for 10-15 minutes until tender.
Check occasionally and stir to prevent sticking, adding a splash of water if necessary.
Serve the dish hot, garnished with fresh cilantro if desired.
Pair with rice or flatbread for a complete meal.
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