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
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Before you begin, wash all ingredients [tomato, eggplant and potato thoroughly]
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Set your stove to medium heat
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Add the vegetable oil to a cooking pot, coating the entire bottom surface
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Slice up the onion and place in the pot. Sautee the onions until golden or medium brown.
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Add the cubed tomato to the pot and let them soften for a minute.
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Add the salt, laal mirch, garam masala, minced garlic and chaat masala to the pot.
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Mix everything together. This is the aloo bangain masala.
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Add the cubed potatoes and eggplant to the pot along with the 1/2 cup of water. Mix everything together well
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Cover the pot and cook for about 20 minutes. Check every so often and mix but be sure not to smush the eggplant!
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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.
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Allow to cook for 2 more minutes.
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All done! Garnish with coriander and green chilli peppers.
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Serve with tandoor naan or rice or quinoa.
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Enjoy!
