Vegan Aloo Baingan Potato And Eggplant Recipes

ALOO BAINGAN RECIPE CURRIED POTATO EGGPLANT

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.

VEGAN ALOO BAINGAN (POTATO AND EGGPLANT)

Steps:

• Heat the oil in a deep fry pan over medium-high heat. There should be at least 1 1/2 inches of oil in the pan. Make sure it is quite hot by dropping in a potato piece. If the potato begins to sizzle immediately then the oil is ready. If you start frying too soon the vegetables will absorb the oil and become greasy and unpleasant.
• Fry the potatoes until cooked through, turning several times - about 4 minutes. Remove them with a slotted spoon and drain on a paper towel lined platter.
• In the same manner, fry the eggplant in batches until it is all cooked and draining.
• In a small bowl mix the ginger, chili, coriander powder, turmeric powder, paprika and water to make a paste.
• Heat the tablespoon of water in a large fry pan. Test the heat by throwing in one cumin seed. If the seed crack and begins to sizzle right away, the oil is ready.
• Add the cumin seeds and ginger paste mixture and stir fry until you see the oil beginning to rise to the top of the paste.
• Add in the chopped tomatoes and cook until they begin to reduce. Add the salt. Return the eggplant and potatoes to the pan, reduce the heat to low and simmer for 3 or 4 minutes.
• Sprinkle chopped cilantro over all and serve.