Spicy Eggplant and Potato Curry (Aloo Baingan)

By August 16, 2016

Aloo Baingan, or Potatoes & Eggplant, is a delicious and spicy Indian dish. With a few spices, you can turn three end of summer bumper crops (potatoes, eggplant and tomatoes) into a spicy and healthy vegetarian dinner. Add some chickpeas or other cooked beans for extra protein.

 2 tbsp butter, ghee, or oil
 1 tsp mustard seeds
 1 tsp cumin seeds
 3-4 cloves of garlic, minced
 1" piece of ginger, grated (or 2 tsp ginger paste)
 1/2 red onion, finely chopped
 1/2 - 1 tsp red pepper flakes or paste (like Harissa)
 1/2 - 1 Hungarian Hot Pepper (more if you like heat, less if you don't, and if you really don't try a few of our candied jalapeños minced finely instead.)
 2 cups chopped potatoes (1/2"-1" pieces)
 1/2 tsp turmeric
 1/2 tsp ground cardamom
 3 large tomatoes, cored and roughly chopped
 2 small eggplants, chopped to 1" pieces (appx 6 cups)
 1 - 1.5 tsp salt
 Juice from 1 lemon
 Garnish-- minced green onions and/or cilantro
 Serve alongside-- thick yogurt (coconut yogurt if Vegan prep) and sliced cucumber
1

Melt the butter or oil over medium-high heat and add the seeds. When they start sputtering and hissing, maybe even popping a bit, add the minced garlic, grated ginger, red pepper paste, red onion and minced hot pepper (or candied jalapeño.) Cook for 5 minutes, reducing the heat if needed so it doesn't burn.

2

Add in the potatoes and the turmeric and cardamom-- stir potatoes to coat in the spicy, oniony mixture and cover. Allow to cook 8-10 minutes, checking occasionally to make sure the potatoes aren't burning or sticking to the bottom.

3

While the potatoes begin cooking, chop your eggplant and tomatoes (you can include the seeds and skins of both.)

4

Add the tomatoes and eggplant and stir well. Cover and cook 45 minutes to 1 hour, until potatoes are easily pierced with a sharp knife and the eggplant is soft. Stir in the salt and the lemon juice and taste-- remember that sweetness helps with heat, so if the peppers are too much for you, add some more lemon juice or even a little honey or sugar to tame the flame. Serve alongside some thick yogurt and cucumber slices.

Ingredients

 2 tbsp butter, ghee, or oil
 1 tsp mustard seeds
 1 tsp cumin seeds
 3-4 cloves of garlic, minced
 1" piece of ginger, grated (or 2 tsp ginger paste)
 1/2 red onion, finely chopped
 1/2 - 1 tsp red pepper flakes or paste (like Harissa)
 1/2 - 1 Hungarian Hot Pepper (more if you like heat, less if you don't, and if you really don't try a few of our candied jalapeños minced finely instead.)
 2 cups chopped potatoes (1/2"-1" pieces)
 1/2 tsp turmeric
 1/2 tsp ground cardamom
 3 large tomatoes, cored and roughly chopped
 2 small eggplants, chopped to 1" pieces (appx 6 cups)
 1 - 1.5 tsp salt
 Juice from 1 lemon
 Garnish-- minced green onions and/or cilantro
 Serve alongside-- thick yogurt (coconut yogurt if Vegan prep) and sliced cucumber

Directions

1

Melt the butter or oil over medium-high heat and add the seeds. When they start sputtering and hissing, maybe even popping a bit, add the minced garlic, grated ginger, red pepper paste, red onion and minced hot pepper (or candied jalapeño.) Cook for 5 minutes, reducing the heat if needed so it doesn't burn.

2

Add in the potatoes and the turmeric and cardamom-- stir potatoes to coat in the spicy, oniony mixture and cover. Allow to cook 8-10 minutes, checking occasionally to make sure the potatoes aren't burning or sticking to the bottom.

3

While the potatoes begin cooking, chop your eggplant and tomatoes (you can include the seeds and skins of both.)

4

Add the tomatoes and eggplant and stir well. Cover and cook 45 minutes to 1 hour, until potatoes are easily pierced with a sharp knife and the eggplant is soft. Stir in the salt and the lemon juice and taste-- remember that sweetness helps with heat, so if the peppers are too much for you, add some more lemon juice or even a little honey or sugar to tame the flame. Serve alongside some thick yogurt and cucumber slices.

Spicy Eggplant and Potato Curry (Aloo Baingan)

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