Potato and eggplant with fenugreek leaves

Pick the fenugreek leaves off the fibrous stalks and discard the stalks; wash the leaves thoroughly and chop finely.

Heat a tablespoon of oil over medium heat; before it gets too hot, add the fenugreek seeds (optional).

Add the potatoes and fry on medium-high heat until golden brown.

Add the chopped fenugreek leaves, salt and half a teaspoon of turmeric; cover on low heat until the potatoes are soft, then switch off the heat and keep covered.

In another pan heat another tablespoon of oil; add the eggplant cut the same size as the potatoes, a little salt and half a teaspoon of turmeric, and stir on medium heat.

Cover the eggplant for the first few minutes; as soon as one piece starts to fall apart, uncover and stir from time to time until tender.

Turn the potatoes back to medium heat, add the eggplant, mix briefly with gentle hands and switch off the heat.