Aubergine and Potato Dry Curry Recipe
This is a good recipe for cooking aubergines for an everyday North Indian vegetarian meal.
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Ingredients
- 250 gm. aubergines, cut into 3 inch or 7-8 cm pieces. If fresh, leave the stalk in. Small ones should be halved or quartered.
- 250 gm. potatoes, peeled and cut into 2 inch or 5-6 cm. pieces
- 2 tbsp. cooking oil (mustard oil is good for this recipe)
- 1/2 inch piece ginger, peeled and finely shredded
- 1 green chilli, finely chopped or slit lengthways
- A pinch of asafoetida powder or hing/heeng
- 1 1/2 tsp. coriander powder
- 1/2 tsp. turmeric powder
- 1/4 tsp. chilli powder (to taste)
- 1 1/2 tsp. salt (to taste)
- 1 large tomato, chopped into 1-2 inch pieces (optional)
- 1/2 tsp. <a href="/recipe/garam-masala/">Garam Masala</a>
- 1/2 tsp. dry mango powder or amchoor. 1/2 tbs. lemon juice can be used instead of mango powder
- 1 tbsp. chopped coriander leaves
- 1 tbsp. mango pickle in oil, mashed (optional)
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