Recipe of the Week: Baingan-Aloo (Eggplant & Potatoes)

Baingan-aloo (eggplant and potato curry) is a delicious, quick and very Punjabi dish – well at least this version of it. I know that many people in India make it with many variations; adding onions, ginger, garlic, and other spices than the ones I’ve mentioned below. But in our household, my mother always made it this way; it’s a tangy, spicy recipe. Serve it with yogurt and roti and you’ve got a delicious meal.

Here’s what you need:

  • 3 potatoes, peeled and chopped into large squares
  • 10 baby egg plants, chopped into 4 pieces
  • 2 tbsp. mango powder
  • 2 tbsp. mustard or vegetable oil
  • 1 tsp. cumin seeds
  • 1 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. red chili powder
  • 1 tbsp. curry powder
  • 1/2 tsp. garam masala
  • salt to taste

Here’s what you do:

  • On medium, heat oil in a wok (kardai), add cumin seeds and let sizzle until golden brown
  • Add potatoes and saute until half-cooked
  • Add eggplant and spices and mix  well
  • Turn down heat to low, cover and cook for 15-20 minutes (or until potatoes and eggplant are fully cooked)
  • Garnish with fresh, chopped coriander and serve with roti and yogurt.

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