Nourishing Body, Mind, & Spirit

Aloo Baingan Indian Dish (Potato & Eggplant)

Servings:           8

Prep Time:       15 minutes

Cook Time:      2-3 hours

Total Time:      3 hours

Equipment Needed:

Large Pot, Skillet, Knife, Peeler, Bowl

Ingredients:

3 teaspoons Ghee OR Olive Oil

1 teaspoon Cumin

1 teaspoon Mustard Seeds

1 teaspoon Curry

4 teaspoons Garlic, minced

1 teaspoon Coriander Powder

1 teaspoon Turmeric

½ inch Ginger, peeled, minced

1 Jalapeno, minced

1 large Potato, peeled, cubed (boiled OR cooked in little oil on medium heat for 2 hours)

1 medium Eggplant, cubed

2 large Tomatoes, chopped OR 2 Cups Diced Tomatoes, canned

1 Cup Water

1 teaspoon Salt

Garam Masala to taste

Cilantro for garnish

Directions:

1.       Cooking Potatoes Method #1: Boil peeled, cubed potatoes until tender.

Cooking Potatoes Method #2 (*preferred):  Heat oil on medium heat (3 out of 10) – when cooking the potatoes in a skillet, the oil should hit around ¼” height of the potatoes. Cook for 2 hours turning the potatoes every 15-30 minutes. When potatoes are golden-brown, remove from oil and set aside.

2.       In a separate pot, heat up Ghee or Olive Oil. When hot, add Cumin, Mustard Seeds, Curry, Coriander, and Turmeric.

3.       Add Ginger & Jalapeno and stir for 1 minute.

4.       Add Potatoes and Eggplant and mix in.

5.       Add the Tomatoes, Salt, and Water and mix.

6.       Cover and Cook for 15 minutes. Stir, reduce to Medium-Low and continue to cook until Potatoes and Eggplant are tender to preference. Taste and adjust adding Garam Masala if needed.

7.       Garnish with Cilantro. Eat and Enjoy!