231
Aubergine and Potato Curry (Ringan Batata nu Shaak) is a really simple and healthy vegetarian curry. It is based on a Gujarati recipe.
I suggest roasting the aubergine to intensify its flavour, although this may not be how the Gujaratis wants to cook it.
Ingredients
- 2 medium green chillies, seeds left in, chopped
- 15g ginger, chopped
- 80ml vegetable oil
- 2 medium aubergines, about 600g, cut into 2cm cubes
- 1 tsp cumin seed
- 1 tsp black mustard seeds
- A pinch of asafoetida
- 2 medium red-skinned or other waxy potatoes, about 400g, cut into 2cm cubes
- 1.5 tsp tumeric
- 2 tbsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp chilli powder
- 1 tbsp sugar
- 3 medium tomatoes, about 300g, skinned and seeded, roughly chopped
- 2 tbsp tomato puree
- 20g coriander leaves, roughly chopped
Instructions
- Pound the chillies and ginger, with a pinch of coarse salt, into a smooth masala paste using a mortar and pestle.
- Soak the aubergines in salted water for about an hour. Wash them in a colander. Squeeze out any excessive water, and dry with a kitchen towel. Toss them with 40ml of the oil and roast in a pre-heated oven at 200°C for 20 mins.
- Pre-heat a pan over medium heat and add the remaining 40ml oil. Then add cumin and mustard seeds. Turn off the heat when the mustard seeds start to pop. Mix in asafoetida, potatoes, the masala paste, tumeric, chilli powder, ground coriander, ground cumin, sugar, and 150ml of water. Turn on the heat again. Bring to boil, and then reduce heat to simmer. Cover with lid and cook for about 8 mins.
- Add the roasted aubergines, chopped tomatoes, tomato puree and most of the coriander. Cover and cook for another 5 mins until the potatoes are cooked. Season with salt to taste. Remove from heat and, and leave to rest for 15 mins, remaining covered, to allow the spices to infuse and the flavours to develop.
- Reheat the curry before serving. Sprinkle the remaining coriander on top.
Did You Make This Recipe?
Please leave a comment below and let us know how it goes.
Tag us on Instagram at @coquendum, or share a photo with the hashtag #coquendum.
Tag us on Instagram at @coquendum, or share a photo with the hashtag #coquendum.