Aloo Bangain (Potato and Eggplant Curry)
- 1 Eggplant,medium cubed
- 2 Potatoes, medium peeled and cubed
- 1 Tomato, small cubed
- 1 Onion, small diced
- 1 tbsp Ketchup
- 3 tbsp Vegetable oil
- 1 tbsp White Vinegar
- 1/2 cup Water
- 1/2 tsp Salt or to taste
- 1/2 tsp Red pepper laal mirch
- 1/2 tsp Garam Masala
- 1 tsp Minced Garlic
- 1 tsp Chaat Masala
Before you begin, wash all ingredients [tomato, eggplant and potato thoroughly]
Set your stove to medium heat
Add the vegetable oil to a cooking pot, coating the entire bottom surface
Slice up the onion and place in the pot. Sautee the onions until golden or medium brown.
Add the cubed tomato to the pot and let them soften for a minute.
Add the salt, laal mirch, garam masala, minced garlic and chaat masala to the pot.
Mix everything together. This is the aloo bangain masala.
Add the cubed potatoes and eggplant to the pot along with the 1/2 cup of water. Mix everything together well
Cover the pot and cook for about 20 minutes. Check every so often and mix but be sure not to smush the eggplant!
When the potatoes have softened, the dish is almost ready….but FIRST you add my secret ingredients: the ketchup and vinegar! Add these to the pot and fold together.
Allow to cook for 2 more minutes.
All done! Garnish with coriander and green chilli peppers.
Serve with tandoor naan or rice or quinoa.