Aloo Baingan Curry- Eggplant, Potato Curry
This is a quick vegetable curry to eat with roti, chapatti or flat bread. Having multiple vegetables like eggplant/brinjal, potato, tomato and onions and taste of many spices, you are getting a very nutritious dish in one meal.
Author: Birjis Adeni Rashed
Cuisine: Indian
Recipe type: Entree
Ingredients
- Oil- 1 tblsp or more
- Cumin seeds-1tsp
- Mustard seeds-1/2 tsp
- Curry leaves- 10-12 leaflets
- Hing/ asafetida- pinch
- Onion –chopped
- Potato-2
- Tomato-2
- Eggplant/ Brinjal-1/2 of a large eggplant or 3 long Chinese eggplants or 8 small round brinjals
- Jalapenos -1
- Green chili peppers-2
- Cilantro-1/2 cup chopped
- Garam masala- pinch
- Cumin/ zeera powder-pinch
- Coriander/dhanya powder-pinch
- Turmeric-1/2 tsp
- Salt- 1 tsp or to taste
Instructions
- Heat a stainless steel thick base pan or non stick sauté pan with little oil. When its slightly warm add the seasoning of cumin seeds, mustards seeds, hing/asafetida and curry leaves. The mustard seeds and other seasonings will sputter and crackle.
- Immediately toss in the chopped onion and sauté till light brown. Add the peeled and cubed potatoes and sauté. The potatoes need to be added earlier since they take a longer time to cook than the eggplant. Sauté the potatoes till they are softer, add the chopped tomatoes, and cubed eggplant to the pan and sauté
- On the side blend to paste the jalapenos and green chilli peppers or just jalapenos, whatever is available. Pour this paste into the pan. Add the spices or turmeric, cumin, coriander powder , salt and garam masala( a spice powder which has ingredients of cardamom, cinnamon, cloves and black cumin)
- Cook the vegetables with a closed lid, on slow flame stirring very gently to not break the egg plant to pulp. No water needs to be added since the steam in the pan helps cook the vegetables and retains a better flavor and texture.
- Enjoy with warm rotis or flat rolled bread.
