“Baigan-aloo” (serves 2)
I was on a mission to clean out my refrigerator the other day when I remembered the half-eggplant just sitting there. I had used the the other half to prepare a chicken-lentil dish known as known as “Daal-Ghosht” (more on this yummy recipe in an upcoming post I promise!). Cooking half an eggplant was not nearly going to be enough for all of us. Going through my recipes, I came across a recipe for “Baigan-Aloo” (“eggplant-and-potatoes”). The recipe looked easy enough – cube eggplant, potatoes and deep fry. At the end, add basic dry spice powders like coriander, cumin,turmeric, red chilly powder, and dry mango powder. Who doesn’t love deep fried potatoes? I am so glad I tried this recipe! Looks like this is being added to the list of family favorites!
- 1/2 pound eggplant (approximately),cubed in 1 1/2 inches
- 4 medium yukon gold potatoes, peeled, cubed in 1 1/2 inches
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon red chilly powder (degi mirch)
- 1/4 teaspoon turmeric powder
- 3/4 teaspoon dry mango powder “aamchur”
- salt to taste
- oil for deep frying
- fresh chopped cilantro/coriander leaves for garnish
Note: I always use “Degi mirch” in all my recipes. It is a red chilly powder made from Kashmiri chillies that has a mild heat and a bright red color to it.
Cube the eggplant and soak in another bowl of salted water and keep aside.
Heat oil in a deep vessel or “kadhai”. Remove the cubed potatoes and lay on a dry kitchen towel and wipe. Do the same with the cubed eggplant.
Garnish with fresh chopped cilantro and serve hot with “chappati” or pita.