Description
A delightful and comforting dish combining earthy baby eggplants and hearty potatoes, seasoned with spices for a flavorful experience.
Ingredients
- 6 to 8 pieces Baby Eggplants (Choose firm ones for even cooking.)
- 1 piece Medium Russet or Red Potato (Chop into 1-inch cubes.)
- 1 tablespoon Oil (Any neutral oil can be used.)
- 1 teaspoon Mustard Seeds (Can substitute with cumin seeds.)
- â…› teaspoon Asafetida (Substitute with garlic powder if unavailable.)
- 1½ tablespoons Garlic, minced (Fresh is best for maximum flavor.)
- 12 pieces Curry Leaves (Can use bay leaves as an alternative.)
- ¼ teaspoon Turmeric (No substitutions recommended.)
- 1 teaspoon Red Chili Powder (Adjust according to taste.)
- 1 teaspoon Cumin Powder (Freshly crushed seeds recommended.)
- 2 teaspoons Coriander Powder (No substitutes necessary.)
- 2 teaspoons Salt (Adjust to taste.)
- 1 cup Water (Adjust for desired curry consistency.)
- ¼ cup Ground Peanuts (Omit if there are nut allergies.)
- Cilantro (Use as a fresh herb garnish.)
Instructions
- Start by heating the oil in a pan over medium heat.
- Add the mustard seeds and let them splutter for a few seconds.
- Incorporate the asafetida and minced garlic, stirring to avoid burning.
- Add the curry leaves and sauté for a minute until fragrant.
- Mix in the chopped potatoes and cook for about 3-4 minutes, stirring occasionally.
- Add the baby eggplants and continue cooking, mixing well.
- Sprinkle in the turmeric, red chili powder, cumin powder, coriander powder, and salt.
- Pour in the water and stir everything together.
- Cover the pan and let it simmer for 10-15 minutes, or until the vegetables are tender.
- If using, fold in the ground peanuts and let them warm through.
- Garnish with fresh cilantro before serving.
Notes
Serve Aloo Baingan hot with steamed rice, roti, or naan. For a refreshing touch, add a side of yogurt or salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian