©Ashy Macbean 2002.
Aubergines and potatoes
In this recipe, a minor complication arises due to the fact that aubergines cook a lot faster than potatoes. It's easily overcome, however, by cutting the potatoes into smaller pieces and cooking them for a few minutes before adding the aubergines. As always, leave the slicing of the aubergines until the very last minute, just before adding them to the pan. Otherwise they will go brown in the air.
I don't always include green chillies in my lists of ingredients, as many people don't like very spicy food. If you do, try adding one or two finely chopped chillies to this dish when you're frying the onion.
Ingredients
3 or 4 potatoes
2 large aubergines
1 onion
1 tomato
2 cm piece of root ginger, peeled and chopped
Half tsp. each of red chilli powder and garam masala
1 tsp. whole coriander seeds
Salt
Vegetable oil
Cut the potato into long pieces about 1 cm thick as if you were making chips or french-fries. Chop the onion and tomato finely. Heat the oil in a pan and when it is hot, add the coriander seed followed by the ginger and onions. After a minute or so, add the potatoes and fry for about ten minutes.
Cut the aubergines into pieces about 3 cm square and add them to the pan with the salt, spices and tomatoes. Stir the ingredients to coat the aubergines with oil and spices, then cover the pan and cook for a further 15 minutes.
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