Another easy to cook and great tasting vegetarian dish from the Subcontinent. In that magical land vegetables still mean a lot. Cheap to buy, easy to cook and great aromatic flavours! Can’t wait to get your hands on the nearest available aubergine? Here we go..
INGREDIENTS:
* 500 Gms. Small round or long aubergines
* 500 Gms. Potatoes
* 1\3 Cup oil or ghee
* 2 Medium onions skinned and finely chopped
* 2 Medium sized tomatoes, chopped
* 1 Tsp. Fresh ginger paste
* 3 Green chilies, de-seeded and finely chopped
* 1 Level tsp. coriander powder
* 1 Level tsp. garam masala
* 1 Level tsp. chilly powder
* 1\4 Level tsp. turmeric powder
* 1 Tsp. Salt or as required
INSTRUCTIONS:
1. First of all wash the aubergines and cut them into half lengthwise and then slice across.
2. Peel and cut the potatoes into dices. Plunge the aubergines slices and potato dices in cold water.
2. Heat oil in a heavy base pan and stirring frequently, fry the onions to a light brown color. Then add the ground ginger to the onions. Stir fry for one minute then add the tomatoes, chili powder, salt, coriander powder, garam masala and turmeric. Stir well. Still stirring frequently, fry the onion mixture for about 7-8 minutes or until the tomatoes are reduced to a pulp. Add a little water, to prevent it from sticking to the bottom of the pan.
4. Keep frying until the oil begins to separate.
3. Drain the aubergines and potatoes, and add to the sauce. Stir well to get a light gravy. Add 1\2 cup of water, stir once and reduce the heat to low.
4. Cover with a tight fitting lid, and cook until the potatoes and baingans are tender and all the moisture has gone.
5. If required add some extra water to prevent the vegetables from sticking to the bottom of the pan.
6. Serve hot with Chappati/Naan bread or plain boiled white rice.
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