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    You are in: Home / Recipes / Aloo Bengun Recipe
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    Aloo Bengun

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    PinkCherryBlossom's Note:

    Potato and aubergine curry. Leftovers taste wonderful.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil the potato with a little salt and turmeric for 10-15 minutes until almost cooked.
    2. 2
      Fry the finely chopped onion until translucent in the veg oil.
    3. 3
      Add the curry powder and cumin powder and sliced garlic and grated ginger and stir fry for 2 minutes.
    4. 4
      Chop the aubergine and add to the pan (wait until the last moment before chopping the aubergine to prevent it turning black).
    5. 5
      Simmer on a medium heat for 20-30 minutes until the aubergine is soft, 5 minutes before the end add the cooked potatoes, mix well and leave to simmer.
    6. 6
      When finished drain as much oil as you can and serve immediately topped with the coriander!

    Ratings & Reviews:

    • on August 31, 2008

      55

    • on January 23, 2007

      45

      Excellent flavours! The only change I made was to add a couple of chopped Roma tomatoes for the last five minutes with the potatoes. We'll definitely make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Aloo Bengun

    Serving Size: 1 (302 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 603.0
     
    Calories from Fat 497
    82%
    Total Fat 55.2 g
    85%
    Saturated Fat 7.2 g
    36%
    Cholesterol 0.0 mg
    0%
    Sodium 17.1 mg
    0%
    Total Carbohydrate 27.3 g
    9%
    Dietary Fiber 7.6 g
    30%
    Sugars 4.6 g
    18%
    Protein 3.8 g
    7%

    The following items or measurements are not included:

    gingerroot

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