Aloo Baingan (Eggplant Potato Curry)

Aloo Baingan (Eggplant Potato Curry)

Ingredients:
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
Salt

Directions:

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! :)