Aloo Bengun
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 large aubergine, cut into bite size pieces with the skin on
- 1 large potato, cut into bite size pieces
- 1 an onion, finely chopped
- 2 inch grated gingerroot
- 2 garlic cloves, sliced
- 9.85 ml curry powder
- 4.92 ml cumin powder
- 4.92 ml chili powder
- 4.92 ml turmeric
- 73.94 ml chopped coriander leaves
- 236.59 ml vegetable oil
directions
- Boil the potato with a little salt and turmeric for 10-15 minutes until almost cooked.
- Fry the finely chopped onion until translucent in the veg oil.
- Add the curry powder and cumin powder and sliced garlic and grated ginger and stir fry for 2 minutes.
- Chop the aubergine and add to the pan (wait until the last moment before chopping the aubergine to prevent it turning black).
- 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.
- When finished drain as much oil as you can and serve immediately topped with the coriander!
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RECIPE SUBMITTED BY
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How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...