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RECIPE:
Spicy Veggie Treat: Aloo Baingan Masala

The baingan (eggplant) has for long been a staple Indian vegetarian diet. Adding potatoes to it makes it all the more delicious, writes chef Sanjay Patel.


(Above): Aloo Baingan Masala [Photo: Amar D. Gupta | Siliconeer]

Ingredients:

•   3 small eggplants, white or green
•   2 potatoes, peeled and cubed
•   1 tomato, finely chopped
•   1 tsp ginger paste
•   ½ tsp garlic, minced
•   ½ tsp cumin seed
•   ¼ tsp turmeric powder
•   1 tsp red chili powder
•   1 tsp ground coriander
•   1 pinch garam masala
•   salt to taste
•   fresh cilantro (for garnish)
•   2 tbsp cooking oil

Method:

In a medium pot with a lid, heat 1 tbsp oil. Add cubed potatoes and sauté over low to medium heat for 8-10 minutes until they are lighly crisped and colored on the outside. Remove and set aside.

Add another ½ tbsp oil, heat, then add chopped eggplants. Sauté for 7-8 minutes, then remove and set aside.

Add another ½ tbsp oil to the same pan and heat. When hot, add cumin seeds and let them turn slightly brown. Then add ginger paste, garlic, turmeric, chili powder, coriander and 3 tbsp water. Stir to combine.

Add chopped tomatoes and sauté for 4 minutes.

Add the potatoes and eggplant to the tomato base and mix well.

Add salt and garam masala, stir to combine. Then add ¼ cup water, combine then bring to a simmer (covered) for 8-10 minutes. Stir occasionally to make sure it doesn’t dry out or stick to the pan and burn.

Remove from heat and transfer to a serving bowl. Garnish with fresh coriander (cilantro) leaves.

Serve with rice or rotis.

Serves Four.


Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.

Patel is executive chef at Milan restaurant in Milpitas, Calif.


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