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. 1

   Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds change color and get fragrant. A few seconds or a minute depending on how hot the plan and oil are.

2. 2

   Add curry leaves carefully. Add garlic ginger and chili and cook for a minute or until the garlic is golden.

3. 3

   Add the coriander powder and turmeric and mix in. Add potatoes and eggplants and mix in.

4. 4

   Add the tomatoes, salt and water and mix in. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to cook until the eggplants and potatoes are tender to preference. about 15 minutes. Taste and adjust salt and spice and mix in.

5. 5

   Garnish with a good sprinkle of cayenne or garam masala or both, and cilantro and serve.