Ingredients for Alu Brinjal Simple Indian Dish
- 2 tablespoons vegetable oil
- 1/2 teaspoon black mustard seeds
- 2 medium potatoes
- 1 large eggplant
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 4 cloves minced garlic
- 1 large tomato
- 2 tablespoons fresh cilantro
- 1 teaspoon cayenne pepper
- 1/4 teaspoon garam masala
- 3/4 cup water
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How to Make Alu Brinjal Simple Indian Dish
- **Make the Garlic Cayenne Paste:** In a small bowl, mash together 4 cloves of minced garlic, 1 teaspoon cayenne pepper, and 1 teaspoon ground cumin.
- **Prepare the Vegetables:** Cut 1 large eggplant and 2 medium potatoes into 1-inch cubes. Sprinkle with 1/2 teaspoon of sea salt and gently toss to coat. This helps draw out excess moisture.
- **Bloom the Spices:** Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add 1 teaspoon mustard seeds and cook until they begin to pop.
- **Sauté Vegetables:** Add the potatoes and eggplant to the saucepan and stir-fry for 5-7 minutes, until lightly browned.
- **Add Dry Spices:** Stir in 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1/4 teaspoon garam masala. Cook for 2 minutes, stirring constantly, until fragrant.
- **Incorporate Garlic Paste:** Add the garlic-cayenne paste and stir well to combine, breaking up any lumps.
- **Simmer:** Pour in 3/4 cup of water, reduce heat to low, cover the pan, and simmer for 15-20 minutes, or until the eggplant and potatoes are tender.
- **Adjust Consistency:** If the sauce becomes too dry, add a little more water.
- **Add Tomatoes:** Stir in 1 medium tomato, chopped, and cook for another 2-3 minutes.
- **Garnish & Serve:** Garnish with 2 tablespoons of freshly chopped cilantro and serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
13g
Fat
4g
Carbs
6g
