Aloo Baingan (Eggplant Potato Curry)

Aloo Baingan (Eggplant Potato Curry)

Olive oil
1/2 head of garlic (~6-7 cloves)
1/2 onion
1 tbsp mustard seeds
1/2 tbsp cayenne pepper or a few chile peppers
1 large potato, peeled and cut into small cubes
1 tomato, cubed
1 large eggplant, peeled and cut into 1"x3"x1" rectangular prisms (Note: Doesn't have to be exact, I'm just trying to paint a picture)
1/2 tsp turmeric
1/2 tsp allspice
1/2 tsp cumin
1/2 tsp coriander
1-2 tbsp masala (curry powder)
Sprinkle of cloves

1. Cut and soak in water potato in one bowl and eggplant in another bowl.
2. Sauté onion and garlic and mustard seeds until brown with medium heat in a large pot. Add chile peppers here to bring out the heat.
3. Add potatoes and cook for about 5 minutes. 
4. Add the eggplant, tomato, masala, coriander, cumin, cloves, turmeric, and allspice. Cook ~15 mins. Add salt. Cook until potato pieces are easily breakable and entire pot a rough mush. If your pot is looking dry, add ~1/4 cup (or less) water. If if turns out too watery, its okay just let it simmer for longer.

Serve with roti or tortilla! :)

Note: If not enough flavor, add more salt and/or masala.

For more thoughts, read my 30 Day Homecooking Challenge Week 1 FOOD THOUGHTS post! :)

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