Aloo Baingan - A match made in heaven?

One of my favorite vegetables is eggplant. And then there is Mr. Spuds. I love him. Whatever be his form, I delight in it. Potatoes and me have an unbreakable bond. So the combination of two of my favorite vegetables brings unspeakable satisfaction to my taste buds. This is a simple curry and a good variation from the regular eggplant recipes.

Aloo Baingan





Ingredients:

1 eggplant cut into bite size pieces
2 potatoes cut in the same size as the eggplant
1 onion finely chopped
2 tbsp tomato paste
1 tsp of ginger-garlic paste
1 tsp each of turmeric and cumin powder powder
Chili as required
Mustard seed for seasoning
Salt for taste
1 tbsp oil
Coriander leaves for garnishing

Cut the eggplant and potatoes and immerse separately in cold water. This prevents it from turning brown.
In a deep pot, heat the oil and season with the mustard seeds.
Add the ginger garlic paste and stir for a minute.
Now add the onions and saute till it turns translucent.
Add the tomato paste and mix well and saute till oil separates.
Now add all the spices and saute for 2-3 minutes.
Add potatoes to the spice mixture and fry for 4-5 minutes. Add a little water at this time.
Add eggplant and fry for 3-4 minutes.
Add in 2 cups of water and simmer till potatoes and eggplant are both soft and the sauce is thick.
Garnish with coriander leaves

This curry is a great accompaniment for the Dal recipe from yesterday and goes really well with rice. Enjoy!