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ALOO BAINGAN

(Potato and Aubergine Curry)

 

A quick and easy dish to make.  Aubergine or Eggplant a low-calorie vegetable, rich in nutrients and comes with many potential health benefits, from reducing the risk of heart disease to helping with blood sugar control and weight loss.  I am going to make it tasty for you, so try this tangy and spicy vegetable dish, which will leave you licking your fingers. 

 

Suitable for: Gluten free

Prep: 20 mins, Cooks In: 30 mins

Serves: 2-4 people

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Ingredients:

  • 2 - 3 tbsp oil - preferably sunflower 

  • 8-10 baby aubergines

  • 4 medium potatoes 

  • ½ teaspoon mustard seeds (Rai)

  • ½ teaspoon whole cumin seeds

  • 400 ml curry sauce

  • 1 tsp salt or to taste

  • 1 tsp coriander powder

  • 1 tsp cumin powder

  • ¾ tsp turmeric powder

  • ¼ tsp red chilli – optional

  • Oil for shallow frying

 

Method:

  1. Cut the aubergines three quarters down lengthwise in the middle, be careful not to split them and fry until soft, note the colour change 

  2. Peel and cut the potatoes into small cubes and fry until cooked

  3. Leave aubergine and potatoes on one side, once fried

  4. In a wok heat 3 tablespoons of oil then add mustard seeds and whole cumin seeds which should pop and sizzle – let this cool for a couple of minutes 

  5. Add the curry sauce and spices and stir

  6. Cook sauce until the colour changes then add aubergine and potatoes

  7. Cover the wok and leave to cook for 10 mins on low heat.

  8. Turn heat off and leave covered for 5-10 mins 

  9. Serve with white rice, naan or bread