The simple and yet so scrumptious Aloo baingan sabji is a delicately spiced up Indian vegetarian recipe with diced aloo or potatoes stir fried with chopped baigan or brinjals. Aloo Baingan is an easy to make dish from North India. Eggplant and potato make for a fantastic combo and when roasted together in a shallow pan. Serve with bread or rice.
- 3/4 cup (170 ml) new potatoes, cut in half (1 small potato)
- 2 tsp (30 ml) vegetable oil
- 1 tsp / 5 ml black mustard seeds
- 1/2 tsp (2.5 ml) cumin seeds
- 1 clove garlic, crushed
- 2 tsp (30 ml) Patak’s Madras Curry Paste
- 1.25 cups (300 ml) tomatoes, chopped (about 2 tomatoes)
- 1 cup (230 ml) eggplants, diced (about 1/4 eggplant)
- Salt, to taste
- 1 teaspoon (5 ml) sugar
- 1 tsp (1 15 ml) cilantro, chopped
- 1 tsp (5 ml) shredded coconut to garnish
- In a pan of boiling water, cook the new potatoes for 15 minutes, until they are almost cooked trough yet give some resistance when pierced with a fork. Drain and set aside.
- Heat the oil in a pan and add the mustard seeds and the cumin seeds. When they begin to crackle, add the garlic and Patak’s Madras Curry Paste. Cook for 2 minutes.
- Add the chopped tomatoes and bring to the boil.
- Add the aubergines (eggplants) and potatoes and cook, covered at a simmer for 5-10 minutes. Add salt to taste and stire in the sugar.
- Serve garnished with cilantro and shredded coconut.
- Aubergines (eggplants) begin to discolor once cut so put them in a bowl of cold water with a squeeze of lemon juice