Ingredients
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4 tablespoons oil
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1⁄2 teaspoon black mustard seeds
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1 Cup Potato (boiling-Type Peeled and Diced)
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1 Cup Eggplant Diced
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1 1⁄2 teaspoons coriander
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1 teaspoon cumin
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1⁄4 teaspoon turmeric
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1⁄8 teaspoon cayenne
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1⁄2 teaspoon salt
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Directions
Prep Time: 20 m | Cook Time: 25mins | Serves: 4
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
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Heat oil over medium-high heat in a big skillet. |
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2
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When hot, put in the mustard seeds. |
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3
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When they start to pop, put in the vegetables. Stir once. |
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4
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Add seasonings. Stir and fry for a minute. |
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5
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Add 3 tablespoons of water, lower heat, cover, and simmer 10-15 minutes. |
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6
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Stir every now and then. If vegetables stick, add a little water. |
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7
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Dish is done when the potatoes are tender. |
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