Tangy baby eggplant dum aloo

1 copyThis eggplant and potato dish was one of my favourites as a youngster when my mother used to make it in the traditional Kashmiri style. Not that I would ever be able to emulate her, I have tried several times to get that same taste without any success. However, as was the case this time, I once again managed to get the same looks! The taste, however, was very Punjabi.

3 copyIngredients (for the masala/spice mix):
Red chilli powder, Coriander powder, Cumin powder, Turmeric powder (all half teaspoon); Dry mango powder One teaspoon); Salt (to taste).
12 to 15 pieces baby eggplant; 12 to 15 baby potato. A few green chilli’s and some coriander leaves.

Method:
Boil the potato in a pan for around 15 minutes and peel off the skin. Separately, slice the eggplant vertically into four equal ‘halves’ (as shown). Mix all the spices into a small bowl and ‘insert’ the mixture into the eggplant. Fry the eggplant in a non stick pan for 15 minutes over a low flame. Also shallow fry the potato in another pan and sprinkle some of the spice mix on it as you fry until the potatoes turn brown. Also add finely-chopped green chilli and coriander leaves. When done, mix the potato and the eggplant in  one pan and stir gently. Cover for 10 to 15 minutes. Serve with rice and/or roti.2 copy

 

 

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