Curried Eggplant & Potatoes
Curried Eggplant & Potatoes: This style of cooking is popular amongst the eastern extremities of the northern states of India, especially those bordering Nepal. This style requires the vegetables to be marinated into the spices and then fried with some oil to develop the roasted flavor.
Serves 4
Serves 4
Ingredients:
- 1 lb eggplants, Japanese long ones or small aubergines will work as well
- 1 lb Yukon gold potatoes
- ½ tsp turmeric
- 2 tbsp ground coriander
- 1 tsp cayenne
- 1 ½ tsp coarse salt
- 5 tbsp oil of your choice (peanut or mustard oil would make excellent choices)
- 1 tsp fenugreek seeds
- 1 ½ tsp mango or amchur powder
Method:
1) Prepare the eggplants and potatoes by rinsing them in cold water. If using organic, feel free to keep the peel intact from both vegetables.
2) Sprinkle with turmeric, coriander, cayenne and salt. Mix well to coat evenly. Set aside.
3) Heat the oil in a large skillet (with a lid) over high heat. Wait for 2-3 minutes for the oil to get completely hot. Add fenugreek seeds and let them cook for 10-15 seconds.
4) Add the vegetables and swirl the pan a few times to spread. Let the vegetables sit and cook in the oil undisturbed for 2 to 3 minutes. Then turn it again and wait for 5 minutes.
5) Once the vegetables appear to have started the cooking process, lower the heat. Cover the skillet and cook for 20 minutes, keeping an eye and turning them often.
6) Once cooked, sprinkle the mango powder. Stir and continue to cook for 5 minutes. 7) Serve warm or at room temperature Pairs well with – any variation of flatbreads or with steamed Basmati rice.
1) Prepare the eggplants and potatoes by rinsing them in cold water. If using organic, feel free to keep the peel intact from both vegetables.
2) Sprinkle with turmeric, coriander, cayenne and salt. Mix well to coat evenly. Set aside.
3) Heat the oil in a large skillet (with a lid) over high heat. Wait for 2-3 minutes for the oil to get completely hot. Add fenugreek seeds and let them cook for 10-15 seconds.
4) Add the vegetables and swirl the pan a few times to spread. Let the vegetables sit and cook in the oil undisturbed for 2 to 3 minutes. Then turn it again and wait for 5 minutes.
5) Once the vegetables appear to have started the cooking process, lower the heat. Cover the skillet and cook for 20 minutes, keeping an eye and turning them often.
6) Once cooked, sprinkle the mango powder. Stir and continue to cook for 5 minutes. 7) Serve warm or at room temperature Pairs well with – any variation of flatbreads or with steamed Basmati rice.
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