Indian potato and eggplant curry

Ingredients for 2 servings:

• 3 m.-sized potatoes
• 1 eggplant(s)
• 1 onion(s)
• 3 tomatoes
• ½ tsp cumin, whole
• ½ tsp garam masala
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• ½ tsp turmeric
• ½ tsp paprika powder
• 2 cm ginger root
• 1 garlic clove(s)
• Salt
• Oil, neutral
• possibly ghee or clarified butter
• 2 tbsp coriander greens, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Alu Bengan

Preheat oven to 180°C (fan). Peel the potatoes, trim and wash the eggplant, and cut into large cubes (approx. 2×2 cm or larger). Place them separately in a baking dish, drizzle with a little neutral oil, and toss to coat. Season both with salt. Sprinkle the potatoes with the cumin seeds and the eggplant with the garam masala. Place in the oven for 20 minutes. Meanwhile, dice the onion and finely grate or chop the ginger. Wash the tomatoes, remove the stems, and dice them. Heat the ghee (or oil) in a pan and sauté the onion. When the onion is translucent or just beginning to brown, add the remaining spices and the ginger. Add about 2 tablespoons of water and fry for 2 minutes. Add the tomatoes to the onion and spice mixture. Crush the garlic and season well with salt. Simmer everything for about 4 minutes. By now, the vegetables should be done in the oven. When it’s soft, add it to the tomato and onion paste. Add a little water (3-4 tablespoons) to moisten it. Let it simmer for about another 4 minutes. Garnish with chopped coriander. Serve with rice or Indian flatbread.