Aloo Baingan Recipe Curried Potato Eggplant

Ingredients

• 1 tsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 6 curry leaves, chopped (optional)
• 4 cloves of garlic, minced
• 1/2 inch ginger, minced
• 1 hot green chile, finely chopped
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1 large potato, cubed small
• 1 medium eggplant, chopped small, or 8 or more small eggplants, quartered
• 1 large tomato, crushed, finely chopped or about 1 cup diced canned tomato
• 3/4 cup water
• 3/4 tsp salt
• cayenne, pure red chili powder or garam masala to taste
• cilantro for garnish

Steps

1. Warm oil in a skillet over medium heat. Once hot, add cumin and mustard seeds and cook until the cumin changes colour and becomes fragrant. This takes a few seconds or a minute, depending on how hot the pan and oil are.
2. Carefully add curry leaves, then garlic, ginger and chili. Cook for a minute or until the garlic turns golden.
3. Mix in coriander powder and turmeric, then mix in potatoes and eggplant.
4. Mix in tomatoes, salt and water. Cover and cook for 15 minutes, then stir and lower the heat to medium-low. Keep cooking until the eggplant and potatoes are tender to your preference, about 15 minutes. Taste, adjust salt and spice, and mix in.
5. To serve, garnish with a good sprinkle of cayenne, garam masala or both, and cilantro.