Aloo Baingan / Aubergine and Potato Curry

Baingan (eggplant) has been the all-time favorite vegetable in our family . There are quite a large number of baingan recipes. This recipe is easy to make and can be served with any bread.

Ingredients:

Eggplants / Brinjals– 3-4 nos, cut into medium pieces
Potatoes – 2 medium size, peeled and cubed
Onion – 1 medium size, finely chopped
Tomato – 1 medium size, finely chopped
Ginger – 1 inch piece, peeled and crushed
Garlic – 2-3 cloves, peeled and crushed
Green chilli – 1-2, small, slit into halves
Chilli powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Cummin powder – 1 teaspoon
Mustard seeds – 1 teaspoon
Salt – 1 teaspoon or as desired
Oil – 1 tablespoon
Coriander leaves – for garnishing







Method:

1) Dice the Brinjals and potato into a bowl with cold water and pinch of salt (to avoid it turning brown).
2) Pop the mustard seeds up heating the oil in a large pot.
3) Add garlic, ginger, and green chilli and stir for one minute. Add onions and saute until tender. 4) Add tomatoes and fry until oil starts to separate.
5) Add all the spices and fry for 2-3 minutes.
6) Add potatoes and fry for 4-5 minutes. If required add a little water at this time.
7) Add Brinjals and fry for 3-4 minutes. Add in 2 cups of water and simmer for approximately 25-30 minutes.
8) When potatoes and Brinjals are fully cooked, garnish with coriander leaves.
9) Serve hot with roti, rice, paratha, chapati etc.


Sending this over to Monthly Mingle: Sensational Sides brainchild of Meeta and hosted this month by Ruth