Ingredients:
-1 kg of potatoes.
-Aubergine 300 gr.
-Coriander 1/2 hour. L.
-Salt to taste
-Carrot 2 pcs.
-Vegetable oil for frying to taste
-200 ml of water.
-Curry to taste
Preparation:
Heat oil in a Dutch oven. Add the curry and coriander. Fry for 10 seconds.
Toss sliced eggplant and fry until golden brown.
Add diced potatoes, salt and fry.
After 10 minutes, cover with water and cover. Simmer until the water has evaporated.
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