*Aloo Baingan (eggplant-potatoes) Curry

By Jaya

Ingredients

• 2 medium (abt 250 gms) potatoes, cubed
• 1 medium large eggplant (about 250 gms), cubed
• 1 medium onion, chopped (optional)
• 1 tsp cumin seeds
• 1-2 green chillies (or as per taste. You can also use chilli powder)
• 1/2 inch ginger, peeled and grated
• 2 tsp cumin-coriander powder
• 1/2 tsp turmeric
• 1/2 tsp garam masala (optional)
• pinch of asafoetida
• curry leaves and cilantro to garnish
• lemon juice to taste (or use 1/2 tsp mango powder (amchoor))
• salt to taste

Details

Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Just make sure to drop the cubed eggplant into a bowl of water. This is to prevent discoloration. Set aside.

Meanwhile in a skillet, add 1 tsp of oil. When hot add the cumin seeds, then chillies, curry leaves, ginger , asafoetida and onions.

When onions get soft, add the potatoes along with salt and turmeric powder. Toss to coat. Sprinkle some water.

Close the lid and let it cook for 2-3 minutes

Then add the eggplant along with cumin-coriander powder and let it cook for another 8-10 minutes or until the eggplant is cooked.

Towards the end add the garam masala and mango powder (or lemon juice). Toss well and garnish with cilantro.

We enjoyed it with plain roti's and Greek yogurt