Alu Brinjal: Simple Indian Dish

Recipe by IHeartBobert
READY IN: 35mins




  • *Garlic Cayenne paste: 4 cloves of garlic pulverized, 1 teaspoon cayenne pepper (more if you want), 1 teaspoon ground cumin mashed into the garlic. It helps to put a little sea or kosher salt in to act as an abrasive.
  • Heat oil over medium in large saucepan, add mustard seeds. Once seeds begin to pop, add potato and eggplant and stir-fry for a few minutes (if the start sticking a lot, add a little more oil).
  • Add the dry spices and salt and continue stir-frying for a few minutes until all spices are well blended; mix in garlic paste, breaking up any lumps.
  • Add 3/4 cup water (you may need more, maybe not; 3/4 cup is a good starting point), lower heat and cover pan.
  • Cook about 15 minutes or until the eggplant and potatoes are soft. If the sauce begins to dry up add a little more water.
  • Add tomato and cook two or three more minutes.
  • Garnish with chopped cilantro if you wish.