Aloo Baingan (Potato Brinjal (Eggplant) Curry)

Aloo Baingan (Potato Brinjal (Eggplant) Curry)

·                     Servings:   10      Prep Time: 15 minutes    Cooking Time: 20 minutes
               

A simple side often served with Indian flatbread, eggplant and potato curry is a flavourful dry curry-style dish.

Ingredients

8 small Brinjals (Eggplant)

2 large Potatoes

3 large Tomatoes

3 large Onions

6 cloves of Garlic (adjust quantity as required)

1 inch Ginger

3-4 Green Chillies (depending on how much heat you require)

½ tsp Cumin seeds

¼ tsp Turmeric

1tsp Red Chilli powder (optional)

2tsp Coriander powder

½ tsp Garam Masala

2 tbsp Vegetable Oil

Few sprigs of Coriander leaves for garnish

Equipment:  Iron kadai / pan

Instructions

1.    Wash and cut the Brinjals (Eggplant) and Potatoes. Soak the Brinjals and Potatoes in plain water.

2.    Thinly slice the onions. Peel and crush ginger and garlic. Chop tomatoes.

3.    Warm the oil in the iron kadai. Add cumin seeds, letting it infuse into the oil. Add sliced onions and saute till the onions are transparent.

4.    Add green chillies and crushed ginger garlic. Saute for 2 minutes

5.    Add turmeric powder, pepper powder, red chilli powder (optional), coriander powder, garam masala and salt and stir well.

6.    Add chopped tomatoes, cook till the oil separates.

7.    Add chopped Brinjals (Eggplant) and potatoes and mix well

8.    Cover and cook until Brinjal and potatoes are soft (15-20 min).
Garnish with coriander leaves and serve hot with rice and/or roti (chapatti) and raita (yoghurt).