Spicy Eggplant and Potato Curry (Aloo Baingan)
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.
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.
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.
While the potatoes begin cooking, chop your eggplant and tomatoes (you can include the seeds and skins of both.)
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
Directions
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.
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.
While the potatoes begin cooking, chop your eggplant and tomatoes (you can include the seeds and skins of both.)
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.