Potatoes and baby aubergines with garlic and ginger
Potatoes and baby aubergines with garlic and ginger
No commentsIngredients
- 1 small onion, chopped
- 4-5 garlic cloves, chopped
- 5cm (2in) piece fresh root ginger, peeled and chopped
- 1-2 fresh green chillies, deseeded
- 2x250g pack baby aubergines
- 5-6 tbsp groundnut oil
- 1x750g pack waxy potatoes, peeled and cut into large dice
- 1 tsp cumin seeds
Directions
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- Puree the onion, garlic, ginger and green chillies in the food processor with tbsp water.
Cut a slit in each aubergine from rounded end to stem end, leaving the leaves attched at the stem. Heat tbsp of the oil in a large frying pan and cook the aubergines until browned on all sides, then set aside. Add tbsp oil to the pan and cook the potatoes until browned and hal cooked. Remove the potatoes and set aside.
If necessary, add another tbsp oil to the pan and add the cumin seeds. Toast the cumin seeds until fragrant, then add the turmeric, coriander and ground cumin and cook for a few seconds. Add the onion mixture to the pan and fry, scraping with a wooden spatula until the puree begins to brown.
Return the potatoes and aubergines to the pan, season and add a pinch of cayenne, if desired.
- Add tbsp water and tbsp lemon juice and cook, stirring, until the liquid is almost evaporated. The potatoes should be tender and the paste should form a coating around the vegetables. Stir in the chopped fresh coriander. Sprinkle with a little lemon juice. Serve with lemon wedges, warm Indian breads and a cucumber and yogurt raita, if desired.
Tip: if you can't find baby aubergines, use (b z) of ordinary aubergines, cut into m (n) chunks.
Source: Recipe courtesy of Tesco Recipe Magazine. By Jane Suthering
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