Potato-eggplant masala

1. 

red onion 2.75 oz (80 g) • Clarified butter recipe 2 tbsp

Peel and cut the onion and fry it in butter.

2. 

spice turmeric 0.5 tsp • ground coriander spice  0.5 tsp • Garam masala spice 1 tsp • chilli pepper 0.25 tsp • ground Roman caraway spice - jeera 0.25 tsp

Put the onion aside and add the spices. Fry for a while.

3. 

tomatoes 5.25 oz (150 g) • garlic 1 clove

Add sliced tomatoes and a cleaned, grated piece of garlic. Stew for 3 minutes.

4. 

water 10 tbsp (150 ml)

Put the contents of the pan into a blender, add water and mix. Return the resulting paste back to the pan.

5. 

potatoes 1.1 lb (500 g) • eggplant 10.5 oz (300 g) • water

Add cleaned, washed, diced potatoes and eggplant also diced. Stir and simmer under the cover while stirring from time to time for about 20 minutes (until the potatoes soften). If necessary, you can add a little water.

6. 

coconut flour 0.75 oz (20 g) • water 3.25 tbsp (50 ml)

Mix the coconut flour in water, add it to the dish, mix and cook. You can also use coconut milk.

7. 

Serve masala decorated with fresh coriander, or you can stir it into the dish according to taste, and with basmati natural rice or bread pancake - chapati.