Potatoes & Eggplant Chat Indian Style

This is a very easy recipe and it lends itself to any kind of chutney. I like mint chutney and
tamarind chutney to go along side this.

You can also have a cooling raita if you like. This takes only a few minutes to whip up. You will have to go to an indian grocery to get chat masala and fenugreek seeds.


This dish is best eaten with puri. A deep fried whole wheat bread. If you are more heath conscious about fat, then by all means whole wheat flat bread is great too!

4 or 5 small Japanese eggplants sliced into 1 inch cubes
1 pound of small white potatoes sliced into 1 inch cubes
1/4 teaspoon of turmeric
5 teaspoons of ground coriander
1 teaspoon of chipotle chile pepper
1 1/2 teaspoons of kosher salt
3/4 teaspoon of fenugreek seeds
1 teaspoon of chat masala
chopped fresh mint for garnish
lemon wedges for garnish

Toss the eggplant & potatoes with the ground spices. Heat a heavy dutch oven with about 3 tablespoons of canola oil. Add the fenugreek seeds. Toast for a few minutes. Now add the potatoes and eggplant. Heat your oven to 350 degrees. Place the pot with the lid in the oven and bake for 30 minutes. Then remove the lid and place back into the oven for 8 minutes more.