I’ve shared countless ways to make it over the years, but this version remains a classic and the most requested by fans of my work. It is a simple dish and is usually served with sada roti, which is the easiest and most classic roti to make in the Caribbean.
What you need…
1 1/2 tablespoons vegetable oil
1/2 medium onion (slice)
5-7 garlic cloves (broken)
1/2 teaspoon black pepper
1 1/2 to 2 tablespoons curry powder
1 habanero pepper (green/slice)
3 medium potatoes (slice)
2 tablespoons water
2 pounds eggplant (Peel/cut into cubes)
1/2 teaspoon salt (adjust)
1 teaspoon anchur masala
1/2 cup water (described later)
3-5 wili wili peppers (option)
Caution! The recipe is explained in detail in the video below, so we recommend watching it as well. If anchur masala is not available, use ground roasted cumin (Zira). If you want to add more herbal flavor to your curry, you can add 1 tablespoon of green seasoning after cooking the onion and garlic combination. If you would like to make this dish gluten-free, please check the full list of ingredients to ensure it meets your specific gluten-free dietary requirements. In particular, the curry powder used may contain fillers.
Add vegetable oil or your favorite oil to a wide pot over medium heat. Then add onions, garlic and black pepper and cook on low heat for 2-3 minutes. You can actually use as much onion and garlic as you like.
Add the curry powder and stir-fry evenly for about 3 minutes over low heat.
Add sliced ​​green habanero peppers (explained in video) and 2 tablespoons of water, followed by (Peel, wash and slice) Potato. Stir well and then add the eggplants. (about 1 inch cube) Then mix well.
Add the anchur masala on top, reduce the heat to medium/low and cover the pot/pan to add steam and heat. Eggplants and veggies release a lot of water.
Stir every 4 minutes. Don’t forget to add salt at this time. Cook for about 8 minutes. At this point, add 1/2 cup water and soften the potatoes until they begin to fall apart.
After 22-25 minutes of adding the potatoes to the pot, everything should be quite cooked. Remove the lid (I left it a little off) and adjust the salt to your liking. At this point, add a few whole wili-wili peppers (do not crush them) and cover the pot as you turn off the stove.
The residual heat will soften the skin of the wili wili peppers and they will easily crack when you eat hot sada roti. Do not give peppers to children or anyone who cannot tolerate raw heat.
It’s easy to prepare, it’s simply delicious, and it’s something my mom makes for my brother and I on Saturday mornings, so it’s just overall comforting to me.
