Aubergine and Potato Dry Curry
Baingan (Brinjal) Aloo ki Sookhi Sabji (Bhaji)
This is a good recipe for cooking aubergines for an everyday North Indian vegetarian meal. You can either use small aubergines or large ones cut into small pieces. Serves 4
Ingredients
- 250 gm. aubergines, cut into 3 inch or 7-8 cm pieces. If fresh, leave the stalk in. Small ones should be halved or quartered.
- 250 gm. potatoes, peeled and cut into 2 inch or 5-6 cm. pieces
- 2 tbsp. cooking oil (mustard oil is good for this recipe)
- 1 tsp. cumin seeds (jeera) or mustard seeds (rai)or carom seeds (ajwain) or nigella (kalaunji) seeds or Panch Pooran, Indian Five Spice Mix
- 1/2 inch piece ginger, peeled and finely shredded
- 1 green chilli, finely chopped or slit lengthways
- A pinch of asafoetida powder or hing/heeng
- 1 1/2 tsp. coriander powder
- 1/2 tsp. turmeric powder
- 1/4 tsp. chilli powder (to taste)
- 1 1/2 tsp. salt (to taste)
- 1 large tomato, chopped into 1-2 inch pieces (optional)
- 1/2 tsp. Garam Masala
- 1/2 tsp. dry mango powder or amchoor. 1/2 tbs. lemon juice can be used instead of mango powder
- 1 tbsp. chopped coriander leaves
- 1 tbsp. mango pickle in oil, mashed (optional)
Instructions
- Wash and prepare vegetables and keep aside. Aubergines should be kept in water until last minute, this will stop them from turning black.
- Heat oil in a wok or kadhai.
- Add cumin (or other) seeds and asafoetida powder and wait for seeds to splutter.
- Add ginger and fry for 10-15 seconds.
- Drain and add prepared vegetables (except tomatoes and coriander leaves), all the spices, (except garam masala and mango powder) and stir fry for a minute or two, until vegetables are well coated with spices. Stir in salt.
- Lower the heat to low-medium, cover and cook until tender, stirring from time to time. If the heat is low and the vegetables are fresh, no additional water is required. If necessary, add 1-2 tbs. water.
- Adjust salt/chillies after tasting.
- Add tomatoes, garam masala and mango powder or lemon juice.
- Mix well and turn the heat off.
- Stir in coriander leaves.
- Serve hot with dal and Chapatti or Roti or Phulka 1, Indian Flat Bread
Notes
- When using mustard seeds, remember to keep the lid on during the 'spluttering' process or they will get into far corners of your kitchen!
- Instead of adding mango powder(amchoor) at the end, try adding 1 tsp. of mango pickle in oil, mashed. It is delicious!
- You can use less oil for cooking, if you are trying to reduce fat in your diet.