Seasonal local food recipe No.247 – Neela’s aubergine and potatoPosted on October 18th, 2014 No comments
This recipe is taken from Madhur Jaffrey‘s Eastern Vegetarian Cooking. It is a tasty side dish for a curry.
4 tbs vegetable oil
1/2 tsp whole black mustard seeds
140g peeled, diced potatoes (1.5 cm cubes)
115g diced aubergine (1.5 cm cubes)
1 1/2 tsp ground coriander seeds
1 tsp ground cumin seeds
1/4 tsp ground turmeric
1/8 – 1/4 tsp cayenne pepper
1/2 tsp salt
1 tbs fresh green coriander (optional)
Heat the oil in a frying pan over a medium heat. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop put in the potatoes and aubergine. Stir once then put in the rest ot the ingredients, apart from the fresh coriander, stir and fry for one minute. Add 3 tbs water, cover and turn the heat to low and simmer gently for 10 – 15 minutes or until the potatoes are tender, stirring every now and then. If the vegetables seem to catch at the bottom of the pan, add another tablespoon of water. Serve garnished with the fresh coriander, finely chopped.
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