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bangon-aloo recipe

Date:    Wed, 10 Nov 93 08:15:19 CST
 From:    mindy.s.mymudes@uwrf.edu
 Eggplant with Potatoes
 3/4 lb. eggplant
 1/2 lb. potatoes
 1/3 cup sliced onion
 1/2 tsp cumin seeds
 1/2 tsp roasted and crushed coriander seeds
 1 tsp grated ginger root
 4-5 cloves garlic, finely chopped
 1/2 tsp chili powder
 1/4 tsp tumeric
 1 tbsp nonfat yogurt
 1/2 tsp sugar
 1-2 green chilis, chopped
 1/3 cup chopped tomato
 1 tbsp lemon juice
 2 tbsp chopped cilantro leaves
 Wash  the eggplant. Cut it into quarters lengthwise, then, holding the pieces
 together, cut them across into 1/2 inch chunks. Scrub the potatoes thoroughly
 and don't peel them.  Cut into quarters and cut quarters twice so you get 12
 bite size pieces from each tater.  Very slowly dryfry onion until it turns
 light brown (slowly carmelizing the onions)Add cumin and coriander seeds, stir
 for a minute, then add ginger, half garlic, chili powder, tumeric and cook
 over very high heat, adding a couple of tablespoons of water as necessary 
 to keep the spice paste from sticking. Spices should deepen in color, this
 should not take more than two minutes. Add eggplant, yogurt, sugar, and green
 chilis. Mix all togetherand cook 2-3 minutes. Add 2/3 cup of water, lower
 heat and and simmer 15 minutes, with lid firmly on. Add taters, peppers, and
 tomatoes. Make sure lid is very tight, simmer another 10 minutes, checking
 occassionally so it is not burning or sticking.. If too dry, add a bit more
 water. Lastly, add cilantro, garlic, and lemon juice, cook 1 more minute,
 gently stir to mix, then turn off heat.
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