My coworker brought in Japanese eggplant from her garden. They needed to be used right away so I volunteered to make Baingan Aloo (Spiced Indian eggplant with potato) and bring the dish into the office for my new coworkers to try. I did not make this as spicy as I normally would so feel free to add some red chili pepper or the entire jalapeño to give it a little more kick.
Ingredients
1 tbs olive oil
1 tbs cumin seeds
1 medium onion diced
1/2 a jalapeno diced (optional)
1 tsp minced garlic
1/2 a large tomato diced or 1/2 a 14 oz can of diced tomatoes
1 medium potato diced
3 Japanese Eggplant (cut in 1 inch rounds)
1/4 tsp tumeric
1 tsp kosher salt
1 tsp red chili pepper (optional)
1 tbs garam masala
cilantro (optional)
In a large skillet heat oil and cumin seeds. When cumin seeds begin to crackle add onions and cook until slightly browned. Add jalpaneo, garlic and tomato and cook until combined about 1 minute. Add, potato, eggplant, turmeric and salt. Reduce heat to medium/low and cover. Let cook until potato and eggplant begins to soften, about 10 to 15 minutes. Stir in garam masala and cilantro. Cook additional 1 minute.
Serve with Roti or Naan.
Ingredients
1 tbs olive oil
1 tbs cumin seeds
1 medium onion diced
1/2 a jalapeno diced (optional)
1 tsp minced garlic
1/2 a large tomato diced or 1/2 a 14 oz can of diced tomatoes
1 medium potato diced
3 Japanese Eggplant (cut in 1 inch rounds)
1/4 tsp tumeric
1 tsp kosher salt
1 tsp red chili pepper (optional)
1 tbs garam masala
cilantro (optional)
In a large skillet heat oil and cumin seeds. When cumin seeds begin to crackle add onions and cook until slightly browned. Add jalpaneo, garlic and tomato and cook until combined about 1 minute. Add, potato, eggplant, turmeric and salt. Reduce heat to medium/low and cover. Let cook until potato and eggplant begins to soften, about 10 to 15 minutes. Stir in garam masala and cilantro. Cook additional 1 minute.
Serve with Roti or Naan.
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