When I found myself with both an eggplant and a couple of potatoes in the pantry, I decided it was time to put the two together. I neither had the ingredients nor the inclination to make Spicy Eggplant Stew with Potatoes, Mushrooms and Chickpeas, so I decided to just use that as the base for this dish.
The nigella seeds add a peppery dimension that perfectly complements the earthiness of the eggplant and potatoes. It travels well so it's ideal for workday lunches, and it is quick and easy to prepare.
Home Cookin Chapter: My Recipes
ALOO BAINGAN (POTATO AND EGGPLANT)Makes 4 to 6 servings
3 Tbsp grapeseed oil
1 tsp nigella seeds
2 chili de arbol peppers
1 tsp cumin seeds
1 tsp black mustard seeds
1 Tbsp garlic ginger paste
1 medium onion, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 Tbsp paprika
salt and freshly ground pepper, to taste
1/3 cup tomato puree
1 medium potato, cut into 1/2-inch cubes
2 medium or 3 small eggplant, cut into 1/2-inch cubes
1 cup water
1/4 cup chopped cilantro, plus more for garnish
Place oil and nigella seeds in a large skillet over medium high heat and cook until the seeds start to sizzle. Add the chilies, cumin seeds and mustard seeds and cook until the mustard seeds start to pop. Add the garlic ginger paste and stir for a few seconds, then the onion. Cook for a few minutes, until the onion is translucent. Add the potatos and cook, stirring frequently, for about 2 minutes. Continuing to stir frequently, add the eggplant and cook for another two minutes. Add the ground cumin, ground coriander, turmeric, paprika, salt and pepper and cook for another minute, until the spices have released their fragrance.
Add the water and the tomato puree and bring to a boil. Lower the heat and cook, covered, until the potatoes and eggplant are both tender, about 20 minutes. Add the cilantro, stir once, and remove from the heat.
Serve with chapatis or brown rice, garnished with more of the cilantro.
Exported from Home Cookin 6.46 (www.mountain-software.com)