RECIPE:
Spicy Veggie Treat: Aloo Baingan Masala
The baingan (eggplant) has for long been a staple Indian vegetarian diet. Adding potatoes to it makes it all the more delicious, writes chef Sanjay Patel.
(Above): Aloo Baingan Masala [Photo: Amar D. Gupta | Siliconeer]
Ingredients:
• 3 small eggplants, white or green
• 2 potatoes, peeled and cubed
• 1 tomato, finely chopped
• 1 tsp ginger paste
• ½ tsp garlic, minced
• ½ tsp cumin seed
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp ground coriander
• 1 pinch garam masala
• salt to taste
• fresh cilantro (for garnish)
• 2 tbsp cooking oil
Method:
In a medium pot with a lid, heat 1 tbsp oil. Add cubed potatoes and sauté over low to medium heat for 8-10 minutes until they are lighly crisped and colored on the outside. Remove and set aside.
Add another ½ tbsp oil, heat, then add chopped eggplants. Sauté for 7-8 minutes, then remove and set aside.
Add another ½ tbsp oil to the same pan and heat. When hot, add cumin seeds and let them turn slightly brown. Then add ginger paste, garlic, turmeric, chili powder, coriander and 3 tbsp water. Stir to combine.
Add chopped tomatoes and sauté for 4 minutes.
Add the potatoes and eggplant to the tomato base and mix well.
Add salt and garam masala, stir to combine. Then add ¼ cup water, combine then bring to a simmer (covered) for 8-10 minutes. Stir occasionally to make sure it doesn’t dry out or stick to the pan and burn.
Remove from heat and transfer to a serving bowl. Garnish with fresh coriander (cilantro) leaves.
Serve with rice or rotis.
Serves Four.
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Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
