Ingredients
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4
-
1/2
-
1
-
1
-
1 1/2
-
1
-
1/4
-
1/8
-
1/2
-
-
-
-
-
-
Directions
Eggplant and Potato (Indian),From Madhur Jaffrey’s World of the East Vegetarian Cooking. I have tried this with cauliflower instead of the eggplant, which was good, but I usually make it with carrots instead of the eggplant because even from a young age, Chef #784894 didn’t like eggplant. Of course the dish is good with eggplant too! I just noticed that it calls for “boiling potatoes”. I always use baking potatoes. Are they called “russet potatoes”? I also always double the recipe’s spices and use a whole eggplant and cut up potatoes to equal the amount of eggplant.,This recipe from Ms. Jaffrey’s “World of the East Vegetarian Cooking” is superb.It was the very first “Indian” dish I ever cooked at home. Unlike the OP, I LOVE eggplant. Like others, I usually dice a small eggplant and measure the amount i have, then add proportionate amount of potatoes and double the spices (except for the cayenne). Following the recipe Ms. Jaffrey gave it takes a while to get the potatoes done, so I usually microwave them with about 1/3 cup water till just barely cooked (about 2.5 – 3 min), before adding to the skillet. I LIKE my eggplant very tender, so I do cook it to that point. I have also added cauliflower to the dish, without omitting any thing, and it comes out fine. Making this recipe with a whole eggplant and proportionate amount of potatoes makes a huge skillet full. Left-overs are fantastic as a filling in omlettes and fritattas, mixed into upma(an Indian breakfast dish) or rice, or just reheated and served in a wrap. Or saute some tomato, onion, ginger/garlic paste till the tomato is cooked then add left overs to that for an entirely new dish! In short, a great, flavorful dish, incredibly easy to make, and versatile in use. One of my all time favorite dishes.,This was a pretty good dish. I didn’t have mustard seeds, which I know would’ve made it better, but this was a last minute meal. I had some eggplant that needed to be cooked and had an extra cup leftover from another dish, so made this. I did add some powdered mustard in. I diced the potatoes small and it took about 20-25 minutes to fully cook through. Tasty!
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Steps
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1
Done
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Heat Oil Over Medium-High Heat in a Big Skillet. |
|
2
Done
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When Hot, Put in the Mustard Seeds. |
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3
Done
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When They Start to Pop, Put in the Vegetables. Stir Once. |
|
4
Done
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Add Seasonings. Stir and Fry For a Minute. |
|
5
Done
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Add 3 Tablespoons of Water, Lower Heat, Cover, and Simmer 10-15 Minutes. |
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6
Done
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Stir Every Now and Then. If Vegetables Stick, Add a Little Water. |
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7
Done
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Dish Is Done When the Potatoes Are Tender. |
