Eggplant potato curry (aloo baingan)
This simple vegetable curry has a magic twist: the potatoes release starch that naturally thicken the sauce, which pairs perfectly with the soft texture of the cooked eggplants. The flavour profile is simple yet perfect: cumin, coriander and curry leaves. I suggest you pair this curry with any rich dal that strikes your fancy!
Recipe inspired from Vegan Richa.
Ingredients
- 2 tsp oil (9g)
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 6 curry leaves
- 12g crushed garlic
- 1/2 tsp ginger paste
- 50g chopped green capsicum
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 150 chopped potatoes
- 200g eggplant, chopped in small cubes
- 180g chopped tomatoes
- 1/2 tsp salt
Instructions
- Boil the chopped potatoes in a small saucepan to tenderise them a little (do not overcook!). Drain, and reserve.
- Heat up oil in a pan over medium heat, and fry cumin seeds, mustard seeds, curry leaves for a minute or two.
- Add eggplant, stir and cook for a few minutes to soften the eggplant.
- Add garlic, stir and cook for 1-2 minutes.
- Reduce heat, add potatoes, cover with a lid and keep cooking, stirring regularly.
- Add spices, and mix well.
- Add tomatoes and keep cooking to soften them, stirring regularly. Cover with a lid if need be to help trap the steam inside and avoid scorching the pan.
- Turn off heat, add fresh coriander to taste, and serve with a dal.