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Eggplant & Potato Vindaloo
An exotic twist to traditional vindaloo Ingredients
- Eggplant / Brinjal - 250 gms
- Potato - 250 gms
- Small onion - 5 or Onion - 1/2
- Garlic - 3 cloves
- Ginger - 1/2 inch piece
- Mustard - 1/4 tsp
- Cumin - 1 generous pinch
- Fenugreek seeds - 1 pinch
- Vinegar - 2 tbsp
- Tomato - 2 medium
- Small onion - 5 or Onion, chopped - 1/2
- Turmeric - 1/2 tsp
- Chilly powder - 1 tsp
- Pepper powder - 1/2 tsp
- Salt to taste
- Sugar - 3/4 tsp
- Oil - 1 1/2 tbsp
Directions
- the method
- Cut the potato and eggplant into cubes. Parboil the potatoes and keep it aside.
- Grind the ingredients for the mustard paste into a smooth paste (add adequate water to grind).
- Heat oil in a pan and add the chopped onion. When translucent add turmeric. Add the eggplant and saute for a minute. Add the chillie powder and mix well. Pour the mustard paste and add the parboiled potatoes. Add salt and pepper powder. Add 1/4 cup water if need be.Stir well and let it boil. Simmer till the veggies have cooked. The consistency of vindaloo is a thick gravy. If there is more water, turn to high heat and let the water evaporate. Add sugar, mix well and turn off heat. Serve with rice or serve as you please.
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