A cloudy Sunday with some mid day rain suited cooking. I had two eggplants I want to use in a new dish. I Chose Aloo Baingan, a recipe I wanted to try.

It is delicious and makes enough for about six as a side dish or four as a main.

Indian-Spiced Potatoes And Eggplant (Aloo Baingan)

Ingredients

2 eggplants, chopped into medium-sized pieces

2 potatoes chopped into medium-sized pieces

2 cups crushed organic tomatoes

1 large red onion, chopped

6 cloves garlic, crushed

3 red chilies, finely chopped

2 tsps coriander powder

1 tsp cumin seeds

1/2 brown mustard seeds

1/2 tsp teaspoon turmeric powder

1/4 tsp red chilli powder

1/2 tsp ground fennel

1 tsp sea salt

1 inch piece of ginger, peeled and grated

coriander leaves finely chopped

Method

Heat a heavy bottomed pan, add cumin and mustard seeds and cook until they start spluttering. Add onion, cover and cook on low heat until they soften and start to brown.
Add tomatoes, potatoes, green chilies, garlic, all the spice powders and salt. Mix, cover and cook until the potatoes are half cooked.

Add eggplant, mix, and cover the pan. Cook covered for another 15 minutes or until the eggplants are nicely cooked. Stir every few minutes.
When the eggplants are cooked, add the grated ginger and chopped coriander leaves. Mix, cover the pan and cook for another minute and then switch off the gas.
Serve and garnish with chopped coriander leaves.