Baby aubergines and potatoes curry recipe
Baby aubergines and potatoes simmered slowly in rich tomato and garlic curry.
Ingredients
- 3-4 baby aubergines you can use the small round ones or the long ones
- 2 medium potatoes
- 1 small onion roughly chopped
- 4-5 medium tomatoes roughly chopped
- 8-10 cloves garlic
- 2-3 whole green chillies
- 1 tsp kauri methi (dry fenugreek leaves) adding this is optional
- salt as per taste
- 1 tsp haldi powder (turmeric powder)
- 1 tsp red chilli powder can use paprika/cayenne pepper- use qty as per the spice level you want
- 1 tsp carom seeds (ajwain)
- 1 tsp cumin seeds(jeera)
- a pinch of hing (asafoetida powder)
- 2 tsp oil to cook preferably mustard oil, but you can use any cooking oil you prefer
- 3 cups water adjust qty as per consistency you want
- 1/2 tsp garam masala to garnish (optional)
- few sprigs of coriander leaves to garnish
Instructions
- Wash and slice the baby aubergines and potatoes lengthwise.
- In a mixer/ blender, blend together onions, tomatoes and garlic to a fine puree /paste.
- In a separate thick bottomed pan, heat mustard oil.I cook this curry in mustard oil as it gives a really nice flavour to the curry. You can use any oil of your choice, or ghee if you want to.
Once the oil is hot, add carom seeds(ajwain), cumin seeds(jeera), and asafoetida powder (hing). Sauté for a second.
- Add the onion, tomato, garlic puree. It will splutter all over, as the qty of tomatoes is more in this puree. So immediately cover it, and let it reduce on medium heat. Keep stirring in between.
- Once it has reduced,Add Salt, Turmeric powder (haldi), and red chilli powder. Mix well, and let the masala thicken, till it starts leaving oil on sides.
- Add Kasuri methi (Dry fenugreek leaves -handcrushed), and mix well.
- Now add potatoes, and baby aubergines. Add green chillies.Mix well. Add water, and let the curry simmer on slow heat for about 10-15 minutes, till the potatoes and baby aubergines are cooked. You know the potatoes are cooked, when they are tender and break easily with the spoon.
- Once cooked, sprinkle a little garam masala on top. Garnish with fresh coriander leaves and chillies. I love my curry with steamed rice. But this tastes as delicious with hot roti, paranthas or even naan bread!. Serve it hot with a side of pickle, onions, and raita.
Notes
If using mustard oil, the first heat it to the smocking point, until it reaches a temperature where the first wisps of smoke appear (about 480°F/250°C). Immediately take it off the heat and allow to cool to a more reasonable frying temperature (around 360°F/180°C) before adding other ingredients. This procedure removes the acrid taste of the raw oil and renders it quite pleasant.