Aloo Baingan
Yield: 4
Ingredients
- 1 tsp cumin seeds; known as zeera in Urdu
- a pour of corn oil (or other neutral oil)
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 1/2 tsp black mustard seeds; known as rai in Urdu
- 1 lb potatoes
- 2 lb aubergine (that will be 2 medium aubergine)
- 1/2 lb tomatoes of your choice, I used cherry tomatoes, halved
- 1/2 tsp cayenne pepper
- salt to taste
- 1/4 tsp turmeric powder
- fresh coriander for garnish
Instructions
- Place frying pan on high heat, add cumin seeds, when fragrant (10-20 seconds) take off heat and set aside.
- Remove skin from potatoes and dice into 1/4 inch cubes;
- Cut off stem of aubergine and dice into 1/4 inch cubes, with the skin on;
- Place pan (approximately 10-in diameter) on medium-high heat and pour in a glug of oil;
- Add ginger, garlic and mustard seeds-careful, it will splatter, have your pan lid handy (or some aluminium foil). Let it splatter for 30 seconds so the garlic and ginger is browned.
- Carefully remove lid (I take the pot off the burner and let it rest for at least 10 seconds before I remove the lid) and add potatoes.
- Turn the heat to medium;
- Saute for five minutes and add a tablespoon or more of water to prevent the potatoes from sticking to the bottom of the pot.
- Add aubergine and continue to stir. Add cayenne, turmeric and salt to taste. Add a few more tablespoons of water (again, to prevent aubergine or potatoes from sticking to the bottom of the pan) and then add tomatoes.
- Turn the heat to low-medium, place lid on top and allow to steam for 15 minutes. Check at the 10 minute mark.
- When ready, sprinkle with roasted cumin and fresh chopped cilantro.
- Eat with rice, naan, chapati or toasted bread :)