ALOO BAINGAN (Potato with Baby Eggplant)
In Indian cooking, potato or 'aloo', is often paired with another vegetable to create a 'sabzi' (vegetable dish). It could be Aloo Gobi (cauliflower), Aloo Bhindi (ladyfinger), Aloo Palak (spinach) or Aloo Methi (fenugreek leaves), just to name a few! Potato really compliments many vegetables and adds substance (read carbs) to them.
One of our favourite potato pairings, and a staple at home, is without doubt Aloo Baingan - Potato and Eggplant! The combination of the mushy, yet intact potato and the juicy eggplant goes beautifully with the slight acidity of the tomatoes. It is use of spices that unites these ingredients and brings them life! Aloo Baingan is a thicker curry and is best enjoyed with any flatbread that you can get your hands on.
Do try out the recipe below and let us know what you think!
- Slice 3 baby eggplants and soak in cold water with 2 teaspoons salt.
- Heat pan then add 2 tablespoons olive oil and 1 finely chopped onion, and stir fry till the onion is golden brown.
- Then add 1 level tablespoon JHALFREZI spice, 500 grams chopped fresh or canned tomatoes and 2 cloves garlic. Simmer till the tomatoes have broken down into a paste and you can see the oil on the edges.
- In the meantime, peel 2 potatoes and slice in a similar size to the baby egg plant, sprinkle with 1 teaspoon salt.
- When the tomatoes are cooked stir in the potatoes, cover and cook for 5 minutes.
- Then strain the eggplant and throw away the water.
- Stir in the eggplant and cook, covered, for another 5 minutes. Season to taste.
- Garnish with fresh coriander and serve hot with roti.