Aloo Baingan (potato & Eggplant Stirfry) |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This flavorful Indian vegetable dish can be served as a main course, with bread or rice, or as a side dish to a meat curry or even a roast. Don't be afraid to add the red chili powder; the tomatoes will tone down the spice level. Read more . Resist the urge to stir the dish too much at step 3; you want the eggplant to brown slightly on all sides but still keep its form and not get mashed too much. Ingredients:
4 tbsp mustard oil (canola may be substituted) |
3/4 tsp fenugreek seeds |
1 1/2 large onions, coarsely chopped |
3 medium yellow potatoes, cut into 3/4 cubes |
2 medium eggplants, cut into 1 cubes |
1 tbsp garlic paste (about 6 cloves) |
1 tbsp coriander powder |
1/2 tsp turmeric powder |
3/4 - 1 tsp red chili powder |
2 1/2 medium tomatoes, finely diced |
2/3 cup water |
1 tsp salt or to taste |
Directions:
1. 1. Combine the powdered spices in a small bowl and add 1-2 tbsp water to make a paste. Set aside.
2. 2. Heat the oil in a large, preferably non-stick wok over medium high heat. (If you are not using a non-stick pan, you may need about 2 tbsp extra oil.) Once warm, add the fenugreek seeds and let them sizzle and fry until they turn a shade darker (a caramel brown color). This should take about 1 minute.
3. 3. Add chopped onion and fry, stirring occasionally until it turns transparent and has some specks of brown. Then add potatoes and stir to cover in the onion mixture. Fry, stirring occasionally, until the potatoes turn transparent around the edges, about 3-5 minutes.
4. 4. Add eggplant. Stir to incorporate. Then add salt and stir again. Cover and turn the heat down very slightly (it should be between medium and medium-high). Cook, stirring occasionally (no more than once every 2-3 minutes), until the eggplant cubes begin to brown and the whole mixture reduces to about 2/3 its original volume.
5. 5. Add the garlic paste and stir gently to incorporate. Cover mixture again and cook for about 3-5 minutes, until the eggplants are nicely browned. Add the reserved powdered spice paste and stir gently to incorporate. One to 2 minute later, add the tomatoes and stir gently to incorporate. Cover and cook about 2 minutes.
6. 6. Add 1/2 cup of the water very slowly, pouring it around the edge of the wok instead of directly onto the food. Cover and cook for about 3-5 more minutes, or until it reaches the desired consistency and the eggplant is done through. If it is too thick, add more water a little at a time; if it is too thin, cook uncovered for a few minutes to allow the excess water to cook off. The dish will thicken slightly as it cools.
7. 7. Taste for salt and serve warm with paratha, if desired.
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