This is my favourite dish at my favourite Indian joint in Newcastle so while I knew I was never going to achieve that kind of greatness, I thought I would give it a shot. Aloo Baingan is a wicked combo of potato and eggplant with just a few spices added, but the real zing comes from amchur, a dried mango powder which you can pick up from your local Indian grocery.
- 2 eggplants (about 15cm-120cm in length)
- 5 medium potatoes
- 1 small brown onion
- 2 tablespoons vegetable oil
- 1-2 teaspoons chilli powder (adjust according to your tolerance)
- 1 teaspoon turmeric
- 2 1/2 teaspoons garam masala
- 2 teaspoons amchur
- Chop the eggplants into roughly 2cmx2cm cubes before chucking into a colander and covering in salt. Set aside for 20 minutes so the salt removes the bitterness.
- Wash and chop the potatoes into 2cmx2cm cubes and roughly chop the onion.
- Heat the vegetable oil over medium heat in a large pan or wok.
- Rinse the excess salt off the eggplant and throw into the pan with the potato and onion. Allow the oil to coat the vegetables and saute for a few minutes before adding the chilli powder and turmeric.
- Cover and cook for around 20-30 minutes, stirring every 5 minutes.
- Once the potato has softened, stir through the garam masala, amchur and add salt to taste.
- Serve immediately with basmati rice and papadums.