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Eggplant and Potatoes Laced with Fenugreek (Aloo Baigan)

Eggplant and Potatoes Laced with Fenugreek (Aloo Baigan) is built on Eggplant, Potatoes, Turmeric, Ground Coriander, and Cayenne Pepper. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 1 lb
• 1 lb
• 1/4 tsp
• 1 1/2 tbsp
• 1 tsp
• 1 1/2 tsp
• 4 tbsp
• 1/4 tsp
• 1 tsp

Method (preview)

1. 1

   Cut the eggplant, unpeeled, into 1-inch pieces or cubes.

2. 2

   Peel the potatoes and cut them into 1-inch cubes.

3. 3

   Put the vegetables in a bowl.

4. 4

   Sprinkle on the turmeric, coriander, cayenne, and salt, and mix well to coat evenly with the spices.

5. 5

   Heat the oil in a large skillet over high heat for 3 minutes.

6. 6

   Add the fenugreek seeds, and fry until they turn dark brown (10 to 15 seconds).

7. 7

   Add the vegetables, shake the pan a few times, and let the vegetables sizzle undisturbed for 1 or 2 minutes.

8. 8

   Fry the vegetables, turning them, for 5 minutes until the spices start clinging to the vegetables and the eggplant looks limp and begins to steam.

9. 9

   Lower the heat and cook, covered, for 20 minutes, turning the vegetables often to ensure that they are cooking evenly.

10. 10

    Be careful not to break the fragile pieces of vegetables.

11. 11

    Sprinkle on the mango powder and fry uncovered, turning them regularly, for 5 minutes, or until they look glazed.

12. 12

    Serve warm or at room temperature.

13. 13

    Contributed to the FareShare Gazette by Jennie; 28 October 2002. www.fareshare.net

14. 14

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0