Vegan Aloo Baingan Potato And Eggplant Recipes
VEGAN ALOO BAINGAN (POTATO AND EGGPLANT)
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.
Provided by Ex-Pat Mama
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 178.2, Fat 4.2, SaturatedFat 0.6, Sodium 600.1, Carbohydrate 33.4, Fiber 9, Sugar 8, Protein 5.2
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- Frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
- Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
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- Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds change color and get fragrant. A few seconds or a minute depending on how hot the plan and oil are.
- Add curry leaves carefully. Add garlic ginger and chili and cook for a minute or until the garlic is golden.
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