Monday, January 26, 2015

Aloo Bhaigan (eggplant potatoe)

This is great for vegetarians.


Two small eggplants diced into cubes
One medium potatoe diced into cubes
Half medium onion chopped finely
7 to 8 curry leaves
Half tsp mustard seeds
One tomatoe chopped
Ginger and garlic paste one tablespoon
Three tablespoons oil
One tsp red chili powder
One tsp tumeric
One tsp cumin
salt to taste

In a wok add oil and mustard seeds. After they crackle, add curry leaves. Add onion and sauté until golden brown. Then add ginger and garlic paste. Add spices. Add tomatoe, cook five minutes until tomatoe becomes mushy. Then add eggplant and potatoe. Pour one glass of water and let it cook until eggplant and potatoe are soft. Add salt. Garnish with cilantro.

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