Curry Baigan and Aloo

Prepare Vegetables:

Peel and chop eggplant and potatoes into bite-sized pieces (eggplant smaller than potato for quicker melting).

Chop onion, garlic, scallions, and hot pepper.

Cook the Base:

Heat a large pot over high heat, add oil to cover the bottom.

Add whole cumin and mustard seeds. Cook until fragrant and slightly browned.

Add onions and hot peppers, sauté until edges brown slightly (~3–5 minutes).

Add curry powder and garlic, cook a few minutes until aromatic.

Build the Curry:

Add chopped potatoes and eggplant to the pot, stir to coat with spices.

Add remaining seasonings: thyme, green seasoning, and some salt.

Reduce heat to low, cover, and cook for 30–45 minutes, stirring every 10 minutes.

Adjust Liquid:

If vegetables are sticking or curry seems too dry, gradually add water (up to 4 cups total) to prevent burning.

Continue cooking on low heat until potatoes are tender and eggplant melts into the curry.

Finish:

Taste and adjust salt.