indian style eggplant and potatoes!

recently, i’ve been happily exploring indian recipes. i was culinarily repressed up until a few months ago (a few is three to four). now that i am free, i winged a super delicious yellow squash curry meal and this week, i prepared an eggplant & potato dish. it turned out better than the one i order at Star of India. that means it was super yum. the eggplant becomes creamy, the potatoes give it texture and the tomatoes make it sweet. you too, can make indian style food at home. it’s easy. here’s how:

note: one secret to great cooking is salting each layer of food as you place it in the pan.ok, i didn’t write over salt. i wrote, salt each layer. try it sometime.

baingan-aaloo ki subji

huh? oh,

eggplant & potato indian style

you’ll need:

3 japanese eggplants, cut into rounds and soaked in water.
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, finely chopped (i used a food processor)
3 med-large tomatoes, cut into 1" cubes - reserve juice
½ pound of potatoes, cut into 2” to 3" pieces
1 teaspoon coriander powder
1 teaspoon cumin powder
¼ teaspoon turmeric powder
½ teaspoon ground cayenne pepper
salt to taste
chopped fresh coriander to garnish

you’ll do:
in a deep pan, heat the oil on a medium flame.
add the cumin seeds and fry until spluttering stops. add the onions, salt and sauté until soft.
add the eggplant and potato and mix well. salt and sauté for 2 minutes.
add all the powdered spices and the tomato. stir and add salt and sauté for 2-3 minutes.
sprinkle 1/2 cup water on the vegetables and mix all well.
cover the dish and cook until the vegetables are almost done - about 50 minutes. check occasionally.
remove the cover from the dish and stir. cook until potatoes are tender and sauce is reduced, about 10 minutes.
garnish with chopped, fresh cilantro leaves or not.
serve over quinoa or basmati rice or don’t.