Indian potato and aubergine preparation recipe
ingredients
250 g (9 oz) Aubergines (baingan), chopped
250 g (9 oz) Potatoes, chopped
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1/2 tsp (2 1/2 g) Asafoetida (hing)
1 tsp (3 g) Mustard seeds (rai)
1 Tomatoes, medium-sized, finely chopped
1 tsp (6 g) Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
3 tsp (4 1/2 g) Coriander (dhaniya) powder
Salt to taste
3 tsp (9 g) Sugar
1/2 cup (125 ml) 4 fl oz Water, hot
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
250 g (9 oz) Potatoes, chopped
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1/2 tsp (2 1/2 g) Asafoetida (hing)
1 tsp (3 g) Mustard seeds (rai)
1 Tomatoes, medium-sized, finely chopped
1 tsp (6 g) Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
3 tsp (4 1/2 g) Coriander (dhaniya) powder
Salt to taste
3 tsp (9 g) Sugar
1/2 cup (125 ml) 4 fl oz Water, hot
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Heat the oil in a pan; add asafoetida and mustard seeds. When the seeds start spluttering, add the tomatoes. Cook for 2 minutes, then mix in the ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, salt, and sugar.
2. Add the aubergines and potatoes, mix well. Add hot water and cook covered on low heat for about 20 minutes or till the vegetables are done and the mixture is dry. You can also cook in a pressure cooker for 10 minutes.
3. Garnish with green coriander and serve with any salad and chutney of your choice.
2. Add the aubergines and potatoes, mix well. Add hot water and cook covered on low heat for about 20 minutes or till the vegetables are done and the mixture is dry. You can also cook in a pressure cooker for 10 minutes.
3. Garnish with green coriander and serve with any salad and chutney of your choice.
serving amount
serves: 4
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