Aloo Baingen (Eggplant and Potatoes)
A Usha Bedi Recipe
2lbs Eggplant (preferably long Japanese kind). Cut into 2 inch pieces
1 ½ lbs potatoes cut in 1 inch cubes
1Tbsfinely chopped garlic
4 Tbs oil
1 ½ tsp powdered cayenne pepper (or to taste)
¼ tsp Turmeric
2 tsp Dhania Jeera powder (Coriander and Cumin)
1 tsp garam masala
1 tsp salt or to taste
¼ cup chopped cilantro
Heat the oil in a wide nonstick pan. Add mustard seeds. When they pop, add asafetida. Immediately add garlic, stir, and cook till golden. Add the potatoes. Add all dry spices, stir and add eggplant. Stir, turn the heat to medium and cover with a tight fitting lid. Stir every few minutes to make sure the vegetables don’t burn. Cook till the potatoes are done. Add cilantro and serve with rice and yoghurt or any Indian flat bread. ENJOY!
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