Recipe by mliss29
From Madhur Jaffrey's World of the East Vegetarian Cooking. I have tried this with cauliflower instead of the eggplant, which was good, but I usually make it with carrots instead of the eggplant because even from a young age, Chef #784894 didn't like eggplant. Of course the dish is good with eggplant too! I just noticed that it calls for "boiling potatoes". I always use baking potatoes. Are they called "russet potatoes"? I also always double the recipe's spices and use a whole eggplant and cut up potatoes to equal the amount of eggplant.
Top Review by Loren M.
This recipe from Ms. Jaffrey's "World of the East Vegetarian Cooking" is superb.It was the very first "Indian" dish I ever cooked at home. Unlike the OP, I LOVE eggplant. Like others, I usually dice a small eggplant and measure the amount i have, then add proportionate amount of potatoes and double the spices (except for the cayenne). Following the recipe Ms. Jaffrey gave it takes a while to get the potatoes done, so I usually microwave them with about 1/3 cup water till just barely cooked (about 2.5 - 3 min), before adding to the skillet. I LIKE my eggplant very tender, so I do cook it to that point. I have also added cauliflower to the dish, without omitting any thing, and it comes out fine. Making this recipe with a whole eggplant and proportionate amount of potatoes makes a huge skillet full. Left-overs are fantastic as a filling in omlettes and fritattas, mixed into upma(an Indian breakfast dish) or rice, or just reheated and served in a wrap. Or saute some tomato, onion, ginger/garlic paste till the tomato is cooked then add left overs to that for an entirely new dish! In short, a great, flavorful dish, incredibly easy to make, and versatile in use. One of my all time favorite dishes.
- 4 tablespoons oil
- 1⁄2 teaspoon black mustard seeds
- 1 cup potato (boiling-type, peeled and diced)
- 1 cup eggplant, diced
- 1 1⁄2 teaspoons coriander
- 1 teaspoon cumin
- 1⁄4 teaspoon turmeric
- 1⁄8 teaspoon cayenne
- 1⁄2 teaspoon salt
Directions See How It's Made
- Heat oil over medium-high heat in a big skillet.
- When hot, put in the mustard seeds.
- When they start to pop, put in the vegetables. Stir once.
- Add seasonings. Stir and fry for a minute.
- Add 3 tablespoons of water, lower heat, cover, and simmer 10-15 minutes.
- Stir every now and then. If vegetables stick, add a little water.
- Dish is done when the potatoes are tender.