Eggplant Potato Curry with Turmeric Split Pea Rice and Spiced Yogurt Soup
An authentic Indian eggplant potato curry is served over turmeric split pea rice and topped with a spiced yogurt soup.
Yield: 4 servings
For the eggplant potato curry
  • 5 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp brown mustard seeds
  • ¼ tsp asafetida
  • 2 medium eggplants, cut into 1-inch cubes
  • 2 medium red-skinned potatoes, peeled and cut into 1-inch cubes
  • 1½ tsp turmeric
  • 1½ tsp salt
  • ½ tsp medium red chili powder
  • 2 tsp sugar
  • 3 tbsp ground coriander
  • ½ tsp ground cumin
  • 3 medium tomatoes, roughly chopped
  • 2 handfuls cilantro, coarsely chopped
For the masala paste
  • 2 jalapenos, seeds removed
  • 1.5 inch ginger, peeled and roughly chopped
  • pinch of salt
For the turmeric split pea rice
  • 5 oz yellow lentils
  • 8 oz basmati rice
  • 5 tbsp vegetable oil
  • 1¼ tsp salt
  • ½ tsp turmeric
  • 1 tbsp butter
For the spiced yogurt soup
  • 1 jalapeno, seeds removed
  • ½ inch turmeric root, peeled and roughly ghopped
  • 16 fresh curry leaves, divided
  • 2 handfuls of fresh cilantro, minced and divided
  • 1¼ tsp cumin seeds, divided
  • 2 cups plain yogurt
  • 1 tbsp chickpea flour
  • 1¼ tsp salt
  • 1 tbs sugar
  • 3 tbsp vegetable oil
  • 1 tsp red pepper flakes
  • 1 tsp brown mustard seeds
For the curry
  1. First, to make the masala paste, combine the jalapenos and the ginger in a blender and pulse until pureed into a paste. Set aside.
  2. Heat the oil in a large pan over medium heat. Once hot, add the cumin and mustard seeds. Once the mustard seeds start to pop, remove from the heat and add the asafetida, eggplant, and potatoes. Stir to combine then return to the heat. Stir in the masala paste, turmeric, salt, chili powder, coriander, cumin, and ¾ cup hot water. Bring to a boil, then decrease heat to low and cook, covered, for 3-4 minutes. Uncover and simmer for another 5-6 minutes, stirring occasionally.
  3. Stir in the tomatoes and half of the fresh cilantro, then cover the pan and simmer for another 5 minutes or until the potatoes are cooked through. Remove from the heat and allow to rest, covered, for about 10 minutes to allow the spices to infuse. Sprinkle with the remaining cilantro before serving.
For the rice
  1. Rinse the lentils at least 3 times in hot water, then allow to soak in hot water for 10 minutes. Rinse twice more in warm water, then drain.
  2. Heat the oil in a medium pot over medium heat. Add the lentils and rice. Fry for 1 minute, stirring constantly. Stir in the salt, turmeric, and 4 cups water.
  3. Bring to a boil, then simmer uncovered over medium heat for 10-12 minutes, or until most of the water has evaporated. Reduce the heat to low and stir in the butter. Top the pan with aluminum foil, place the lid on top of that, and reduce the heat to the lowest setting. Allow to cook for 6-7 minutes. Remove from the heat and let sit for 5 minutes.
  4. Stir gently with a fork to fluff it and serve with the curry.
For the spiced yogurt soup
  1. Crush the jalapeno, turmeric, 6 of the curry leaves, 1 handful of cilantro, and ¼ tsp cumin seeds together in a spice blender to make a fine paste.
  2. Whisk together the yogurt and chickpea flour in a large pot. Add 2 cups of cold water and whisk until smooth. Place over medium heat and stir in the paste you just made, salt, and sugar. Cook for 4-5 minutes to heat through, then remove from the heat.
  3. Meanwhile, heat the oil in a small pan over medium heat. Stir in the red pepper flakes, remaining
  4. tsp cumin seeds, and mustard seeds. Once the mustard seeds start to pop, add in the remaining curry leaves and the remaining cilantro.
  5. Slowly, pour a little bit of the yogurt mixture into the spiced oil. Stir to combine, then pour into the pot with the rest of the yogurt. Stir again to combine. Remove from the heat and let rest, covered, for at least 10 minutes to allow the flavors to develop and combine.
  6. Serve over the eggplant potato curry.
Recipe from Prashad's Indian Vegetarian Cooking
Recipe by Joanne Eats Well With Others at