Vegan Aloo Baingan (Potato and Eggplant)

Name: Vegan Aloo Baingan (Potato and Eggplant)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: oil (for deep frying); 2 medium potatoes, cut into 1/2 inch cubes; 1 medium eggplant, cut into 1/2 inch cubes; 1 teaspoon ginger, minced into a paste; 1 green chili pepper, chopped; 1 tablespoon coriander powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon paprika; 2 tablespoons water; 1 tablespoon cooking oil; 1 teaspoon cumin seed; 4 medium tomatoes, chopped; 1 teaspoon salt; 2 tablespoons cilantro, chopped

Submitted by kathleenkirbyturner

"This is another great recipe from Manjula at Manjulaskitchen.com. I urge you to check it out. She has wonderful videos that show you step by step how to make hundreds of delicious recipes. This recipe is gluten-free and sugar-free."

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Ready In:: 40mins
Ingredients:: 14
Serves:: 4

ingredients

oil (for deep frying)
2 medium potatoes, cut into 1/2 inch cubes
1 medium eggplant, cut into 1/2 inch cubes
1 teaspoon ginger, minced into a paste
1 green chili pepper, chopped
1 tablespoon coriander powder
¹⁄₂ teaspoon turmeric powder
¹⁄₂ teaspoon paprika
2 tablespoons water
1 tablespoon cooking oil
1 teaspoon cumin seed
4 medium tomatoes, chopped
1 teaspoon salt
2 tablespoons cilantro, chopped

directions

Heat the oil in a deep fry pan over medium-high heat. There should be at least 1 1/2 inches of oil in the pan. Make sure it is quite hot by dropping in a potato piece. If the potato begins to sizzle immediately then the oil is ready. If you start frying too soon the vegetables will absorb the oil and become greasy and unpleasant.
Fry the potatoes until cooked through, turning several times - about 4 minutes. Remove them with a slotted spoon and drain on a paper towel lined platter.
In the same manner, fry the eggplant in batches until it is all cooked and draining.
In a small bowl mix the ginger, chili, coriander powder, turmeric powder, paprika and water to make a paste.
Heat the tablespoon of water in a large fry pan. Test the heat by throwing in one cumin seed. If the seed crack and begins to sizzle right away, the oil is ready.
Add the cumin seeds and ginger paste mixture and stir fry until you see the oil beginning to rise to the top of the paste.
Add in the chopped tomatoes and cook until they begin to reduce. Add the salt. Return the eggplant and potatoes to the pan, reduce the heat to low and simmer for 3 or 4 minutes.
Sprinkle chopped cilantro over all and serve.

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RECIPE SUBMITTED BY

kathleenkirbyturner

Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.

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