Aloo Baingan (Potato Eggplant Curry)

Aloo Baingan is a popular North Indian dish of potatoes and eggplant cooked in a rich, spicy tomato gravy and served with different kinds of Indian bread (my favourite being parathas). This curry can have a dry or liquidy consistency and the taste can range from mild to very hot. I had aloo baingan only once and have been dreaming of making it ever since. I opted here for a thick, mildly spicy gravy and added red bell pepper for sweetness. To save time I cooked the potatoes separately. The curry is absolutely delicious, with tender vegetables infused with aromatic spices that leave a wonderful aftertaste.

Aloo Baingan

Eggplant/Tomato Gravy

• 1 Tb olive oil
• 1 medium eggplant, cut in half lengthwise, then sliced into 1 - 1.5cm pieces
• 1/4 cup water
• 2 medium tomatoes, chopped
• 1/2 - 3/4 cup canned chopped tomatoes
• salt to taste
• black pepper to taste

Heat the oil in a non-stick pan on medium. Add the eggplant, a little salt and cook for a few minutes on both sides until it turns slightly dark and starts to soften. Add tomatoes, water, season with salt and pepper and cook covered for a few minutes until the fresh tomatoes are soft.

Potato/Red Bell Pepper

• 2 Tb olive oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 3 garlic cloves, grated or minced
• 1 piece ginger, grated (about 1 1/2 tsp)
• 1 large onion, finely chopped
• 1 large red bell pepper, seeded and cut into rings (1 cm thick)
• 4 medium potatoes, peeled and cut into 4 wedges (you can also cut them into cubes)
• 2 cups water

Spices

• 1 tsp coriander powder
• 1 tsp curry powder
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• pinch of asafoetida

Heat the oil in a pan on medium. Add the mustard and cumin seeds, cover and let them splatter. Add garlic and ginger and sauté for a few minutes until fragrant. Add the onion, a pinch of salt to help it soften faster, and cook covered for a few minutes, stirring occasionally.

Add the red pepper rings and sauté for a few minutes. Add the potato wedges and cook covered for another few minutes, turning them around from time to time. Finally add the water, enough to almost cover the potatoes, the spices and cook covered for 10-15 minutes until the potatoes are tender but not easily breakable and the liquid has reduced.

Add the eggplant/tomato gravy and cook together for a further 10 minutes. Taste and add more salt if needed. If the curry is thick enough, keep the lid on for the last minutes. If it's still liquidy, keep it uncovered until it has the right consistency.

It might seem like a lot of work, but this curry couldn't be easier to make. Garnish with chopped parsley or coriander and serve.

Enjoy and spread the magic!:)

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