This is a dry curry, but tastes very good with both Rice and Roti.
Potatos - 4 (medium)
Eggplant - 4 (the small ones from indian store)
Sambar powder - 2 spoons
Salt to taste
Mustard seeds, hing, urad daal and curry leaves for seasoning
Cilantro for garnishing
Pressure cook the potatos and cut them into cubes.
Cut the eggplants and steam them in microwave for 5 minutes or till they are soft (not mushy).
In a non stick pan, heat some oil and pop mustard seeds. Add urad daal, curry leaves and hing and fry till the daal is golden brown. Add the potatos and eggplant. Add sambar powder and salt and cook till the raw smell goes. Garnish with cilantro.
I wrap this in Roti or bread, for my son's lunch and he loves it.