2 medium eggplants, stem end removed, cut into 1/2-inch dice (approx. 10-12 cups)
1 large Idaho or Yukon Gold potato, peeled, cut into 1/2-inch dice
1 medium yellow or red onion, peeled and chopped
Ginger Garlic paste- or use chopped ginger and garlic (I used both the paste and chopped garlic)
2 jalapeño chiles, seeded and minced
1 Tbsp ground cumin
1 Tbsp ground red chile pepper
1 Tbsp garam masala
1 tsp turmeric
1/4 cup canola oil
1 Tbsp kosher salt, or to taste
1-2 Tbsp chopped fresh cilantro, to taste
Directions
Combine eggplant, potato, onion, ginger, garlic, jalapeño peppers, cumin, ground chili pepper, garam masala, turmeric and oil in the slow cooker. Stir. Cook on high for three hours. Add the salt and cilantro, to taste.
Source: TasteOfSweet
1 large Idaho or Yukon Gold potato, peeled, cut into 1/2-inch dice
1 medium yellow or red onion, peeled and chopped
Ginger Garlic paste- or use chopped ginger and garlic (I used both the paste and chopped garlic)
2 jalapeño chiles, seeded and minced
1 Tbsp ground cumin
1 Tbsp ground red chile pepper
1 Tbsp garam masala
1 tsp turmeric
1/4 cup canola oil
1 Tbsp kosher salt, or to taste
1-2 Tbsp chopped fresh cilantro, to taste
Directions
Combine eggplant, potato, onion, ginger, garlic, jalapeño peppers, cumin, ground chili pepper, garam masala, turmeric and oil in the slow cooker. Stir. Cook on high for three hours. Add the salt and cilantro, to taste.
Source: TasteOfSweet