Curried Potatoes & Cauliflower with Eggplant Gravy

For the roasted eggplant paste, line a sheet pan with foil, spread thinly sliced eggplants, spray some cooking oil, sprinkle salt and bake at 400ºF for about 30 minutes or till browned on both sides. Once done, allow the eggplant to cool completely before blending it into a smooth paste.

1. Heat cooking oil in a skillet on a medium high heat. Once the oil is hot, sprinkle in the mustard and cumin seeds. Wait till the seeds pop/sputter before adding in chopped onions.
2. Cook the onions till fragrant and slightly translucent. Throw in the cauliflower florets.
3. After a few minutes, add cubed potatoes, turmeric, cumin-coriander powder, salt, pepper, minced ginger, minced garlic and chopped cauliflower tender stems (you will add the reserved leaves later). Cover and continue stirring every now and then.
4. Once the potatoes are slightly tender, add green chillies and eggplant puree.
5. Sprinkle in garam masala at this point and immediately throw in the tender leaves of cauliflower. Cover and let this is cook through for a few minutes.
6. You would know it’s done when the potatoes are cooked all the way through!