Aloo Baingan Recipe Curried Potato Eggplant

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ALOO BAINGAN RECIPE CURRIED POTATO EGGPLANT



Aloo Baingan Recipe Curried Potato Eggplant image

Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. Serve with flatbread/rice and Dal. Vegan gluten-free Soy-free Nut-free.

Provided by Vegan Richa

Categories     Side

Time 45m

Number Of Ingredients 16

1 tsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
6 curry leaves (chopped (optional))
4 cloves of garlic (minced)
1/2 inch ginger (minced)
1 hot green chile (finely chopped)
1 tsp coriander powder
1/2 tsp turmeric
1 large potato (cubed small)
1 medium eggplant (chopped small, or 8 or more small eggplants, quartered)
1 large tomato (crushed, finely chopped or about 1 cup diced canned tomato)
3/4 cup water
3/4 tsp salt
cayenne (pure red chili powder or garam masala to taste)
cilantro for garnish

Steps:

  • Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds change color and get fragrant. A few seconds or a minute depending on how hot the plan and oil are.
  • Add curry leaves carefully. Add garlic ginger and chili and cook for a minute or until the garlic is golden.
  • Add the coriander powder and turmeric and mix in. Add potatoes and eggplants and mix in.
  • Add the tomatoes, salt and water and mix in. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to cook until the eggplants and potatoes are tender to preference. about 15 minutes. Taste and adjust salt and spice and mix in.
  • Garnish with a good sprinkle of cayenne or garam masala or both, and cilantro and serve.

Nutrition Facts : Calories 175 kcal, Carbohydrate 34 g, Protein 6 g, Fat 3 g, Sodium 246 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving

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