Baingan Aloospiced Eggplant Potato Indian Food

ALOO BAINGAN (INDIAN-STYLE POTATO & EGGPLANT STIR-FRY)

Steps:

• Heat oil in a deep non-stick pan and in cumin seeds. Once it starts to sizzle, add in ginger, garlic and onions. Fry till the onions become tender and start to lightly brown along the edges.
• Stir in spices, salt and tomato paste to mix well.
• Add in potatoes and stir-fry for 4-5 minutes till they begin to soften. If the potatoes and spices start to stick to the pan, then add in a splash of water to prevent it from burning.
• Once the potatoes are partially cooked, add in the eggplant and tomatoes, and give it all a good mix to coat well with the spices. Cover and cook for another 4-5 minutes till the potatoes and eggplant are completely cooked through.
• Garnish with fresh cilantro and serve warm.

BAINGAN ALOO(SPICED EGGPLANT POTATO INDIAN RECIPE)

Steps:

• In a large pan, heat oil on medium heat for 2 minutes.
• Add in the mustard seeds and let them splutter.
• Add in the curry leaves and hing and give it a mix
• Add in the coriander seeds, cumin powder, ginger, garlic and chili and cook for 2 minutes
• Add in the potatoes and turmeric and mix well to coat. Cook for 2-3 minutes
• Add in the eggplants, tomato and salt and mix well to coat with all the spices.
• Cover and cook on low heat for 15-20 minutes stirring occasionally. I like my eggplants well cooked so i cook the dish for a few minutes longer. My mom likes hers just about done and not very mashed, so she cooks on low heat and doesnt stir it much.
• Serve hot garnished with freshly chopped cilantro leaves, with Rotis or Naan and a side dish of Daal(lentil curry)

ALOO BAINGAN - EGGPLANT AND POTATO CURRY

Steps:

• Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.
• Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)
• Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.
• Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the masala.
• Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.
• Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it's sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.
• If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.
• Adjust salt and seasoning if needed. Turn off the heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.

BAINGAN BHARTA- INDIAN STYLE FIRE ROASTED EGGPLANTS

Steps:

• Prick eggplants and roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off.
• The sure shot way to check if the eggplants are done is to pierce them with the back of a spoon, if it enters the brinjal like soft butter then they are done.
• When at room temperature remove the skin and mash the pulp.
• Chop the onions, tomatoes and green chilli.
• Heat oil(preferably mustard oil) in a kadahi(wok) and add chopped onions. Sauté until they are pink. Do not brown them.Then add chopped ginger, garlic, chopped green chilli and stir.
• After about 1/2 a minute add the tomatoes and the salt(adding salt with the tomatoes softens the tomatoes faster and thus makes cooking easier)When the tomatoes are done(oil seperates from them)add all the powders except for the garam masala powder and cook for another 1/2 a minute.
• Now add the mashed brinjals. After this point not much cooking is required. Cook for about 1/2 to 1 minute and finally add the garam masala and chopped corriander leaves.
• Serve immediately with roti, paraatha, naan, pitta bread, or even on a toast! We love it on a crunchy toast - irresistable, I tell you!

VEGAN ALOO BAINGAN (POTATO AND EGGPLANT)

Steps:

• Heat the oil in a deep fry pan over medium-high heat. There should be at least 1 1/2 inches of oil in the pan. Make sure it is quite hot by dropping in a potato piece. If the potato begins to sizzle immediately then the oil is ready. If you start frying too soon the vegetables will absorb the oil and become greasy and unpleasant.
• Fry the potatoes until cooked through, turning several times - about 4 minutes. Remove them with a slotted spoon and drain on a paper towel lined platter.
• In the same manner, fry the eggplant in batches until it is all cooked and draining.
• In a small bowl mix the ginger, chili, coriander powder, turmeric powder, paprika and water to make a paste.
• Heat the tablespoon of water in a large fry pan. Test the heat by throwing in one cumin seed. If the seed crack and begins to sizzle right away, the oil is ready.
• Add the cumin seeds and ginger paste mixture and stir fry until you see the oil beginning to rise to the top of the paste.
• Add in the chopped tomatoes and cook until they begin to reduce. Add the salt. Return the eggplant and potatoes to the pan, reduce the heat to low and simmer for 3 or 4 minutes.
• Sprinkle chopped cilantro over all and serve.