Sunday, November 12, 2017

Aloo Baingan : Eggplant and Potato, A Perfect Pairing.

  
   Well, now that my Advil-addled stomach is on the mend, and I'm fixing my anemia it's time to talk about cooking again. The day before the fire I cooked up a batch of stuff, but the next morning we had to flee at 3 AM and so I never got to post any of it until now. Luckily, this is one of my favorite Indian comfort foods and with the chilly and rainy weather we've been having up here post fires, it's especially welcome.
   
   Each Spring, no matter what else I'm planting, I always guaranteed plant two vegetables, potatoes, and about 4 different varieties of eggplant. Those two are the basis or are used in so many Indian dishes that they are essentials for me. This eggplant and potato dish is one of the first I learned to cook back 27 years ago. It quick, simple and delicious. All one needs is an eggplant and a few Yukon gold potatoes.


Aloo Baingnan

 

Here's What You Need:

2 medium Yukon Gold potatoes peeled and cubed
1 medium or large eggplant, cubed
1 tsp cumin seeds
1 medium onion, chopped
1 to 2 green Serrano chilies
1/2 inch piece of fresh ginger peeled and finely minced
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric
curry leaves if you have them
1/2 tsp garam masala
1/4 cup chopped fresh cilantro
1/2 tsp of amchur powder (mango powder) or lemon juice
salt to taste

Here's What To Do:

Cube the eggplant and drop the pieces into a bowl of water so they do not get discolored. Set them aside.


Chop the onion and set aside.


Chop the ginger...


...and the chilies.


In a skillet or kadhai heat 1Tbs coconut oil or other vegetable oil.
When the oil is hot add in the cumin seeds, ginger, chilies, and curry leaves if you are using them.


Stir things around for a minute or two and when the spices get aromatic toss in the chopped onions.


Saute the onions until they get soft and translucent, then add the potatoes and turmeric powder.


Stir everything around to coat it add about 1/2 cup of  water.


Put a lid on the pan and let things cook for about 5 minutes.
Add the eggplant and the coriander and cumin powder, stir things around so they are well mixed.


Put a lid back on the pan, and let the vegetables cook for about 10 minutes or until everything is tender. Check and stir every now and then to make sure nothing is sticking or burning. You may add a bit more water if needed.
When everything is cooked though, add in the garam masala, and mango powder or lemon juice. Salt to taste, and finally the chopped cilantro.


This is a great warming dish, and a very basic one to start with if you've not cooked Indian food before.


It's great on the table with any American meal. It also works to serve this on a #meatlessmonday  with chapattis and a simple yogurt dish. Coming up next, a brilliant yet easy apple dish from Tartine Bakerys'  new cookbook. Follow along  on Twitter @kathygori

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