Subj : Baingan Aloo (Eggplant Potato Stirfry)
To   : All
From : Ben Collver
Date : Wed Oct 09 2024 11:13:22

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baingan Aloo (Eggplant & Potato Stirfry)
 Categories: Indian
      Yield: 2 Servings

      4 tb Mustard oil or olive/canola
           -oil
    1/2 ts Fenugreek seed
    1/4 ts Cumin seeds
      1 tb Garlic; finely chopped
    1/4 ts Hing (asafoetida powder)
      2 md Potatoes; peeled & cut
      1 tb Water
    1/2 ts Turmeric powder; divided
      1 md Globe eggplant -OR-
      4    Japanese eggplants; up to 5
    1/2 c  Tomatoes; finely chopped
    1/2 ts Red chili powder; or to
           -taste
    1/4 ts Amchoor (dry mango powder)
           -(optional) -OR-
           Fresh lime juice; to taste
      1 pn Garam masala; scant
           -(optional)
      1 ts Kasuri methi (dry fenugreek
           -leaves)
           Salt; to taste
           Cilantro; chopped; to
           -garnish

  In a kadhai/wok, heat up the oil.

  If you are using mustard oil you will need to heat it up for up to 1
  to 2 minutes to do away the raw smell. Just take care that is not
  smoking. Once the oil is hot, reduce the heat to low and add the
  fenugreek and cumin seeds. Let crackle. Immediately add the garlic
  and hing. Let cook for 5 to 7 seconds taking care they do not burn.
  (You do not want the garlic to turn bitter as it changes the taste of
  the recipe, take the kadhai off the heat if you feel that its too
  hot.)

  Add the potatoes next and let their outer surface crisp up for 1 to 2
  minutes. Sprinkle a little salt and 1/4 ts turmeric powder as they
  brown. Next, add 1 tb water, cover and let cook on medium low heat
  until the potatoes are 50% tender.

  Meanwhile, wash the eggplant and cut it up roughly the same size as
  the potatoes.

  Add the eggplant along with tomatoes, rest of the turmeric, red chili
  dry mango powder & salt. Mix well so that everything is covered in
  spices. Cover and let cook till both eggplant and potatoes are
  tender. On medium low heat this should take 7 to 10 minutes. (This
  time will depend on the variety and size of the vegetables)

  Take off the lid and sprinkle the garam masala and kasuri methi. On
  high heat, gently toss everything for another 1 to 2 minutes.

  Garnish with cilantro & serve.

  Recipe FROM:
  <gopher://sdf.org/0/users/sanjuro/indian-food/baingan-aloo.txt>

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