Baigan Aaloo (Eggplant with potatoes)

Eggplant is versatile and works in almost everything from Italian to Asian cooking.  It comes in different shapes and shades.  Today I had the globe eggplant which is usually made grilled and mashed with Indian flavors most of the time.  I used this to make it with potatoes, along with curry leaves.  A little different from baigan ka bharta or bharwaan baigan.

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Ingredients:

  • 1 Eggplant (Globe shaped, the largest one)
  • 8-10 cloves of garlic chopped
  • ginger chopped
  • 8-10 curry leaves
  • 1/2 tsp mustard seeds
  • 2-3 tbsps olive oil (more if needed)
  • 1-2 red dry whole chilli
  • 1/2 tsp turmeric
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala
  • salt to taste
  • pinch of asafetida

Directions:

Wash and cut the eggplant into small pieces along with the potatoes.  Let it sit in the water so that they don't turn black.

In a kadhai,  add oil.  Let it heat up for a couple of minutes.  Now add asafetida, mustard seeds, red whole chilli.  Wait till mustard crackles.  Add curry leaves, stir for a minute and quickly add chopped garlic till it is slightly brown.  Add chopped ginger and stir for a couple of minutes.

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Add the cut potatoes and let them cook a little bit but do not let them cook all the way.

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Now add the eggplant along with the dry spices, which is turmeric, red chilli powder, salt, and garam masala.

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Cover it and let it cook, until the potatoes are done.  Just make sure there is enough oil for it to roast uncovered for the next few minutes.

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Adding curry leaves was a good idea, as it gave this dish, a peculiar taste.  Garnish with cilantro and serve hot with chapati, or paratha.

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If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me.  Thank you for stopping by!!

Happy Cooking!!!!

 

 

 

 

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