It is summer time and one of my favourite vegetables at this time is eggplant also known as aubergine and binjal. Eggplant has a mild flavour but when lightly baked becomes slightly sweet and creamy. I have added it to a potato curry for extra flavour and a creamy like texture. When deciding what potato to use, choose a variety that will keep its shape and not fall apart while cooking. The vegetables and spices are lightly sautéed then a lid is placed over the pan while curry is cooking to steam cook the vegetables. Slow steam cooking ensures a tasty curry.
Enjoy with rice or roti.
CHOOSING POTATOES
*Potatoes are one of three types, waxy, starchy and all purpose. For this dish you will need waxy or all purpose potatoes. Choose potatoes that hold their shape well and will not fall apart when cooked.
CHOOSING EGGPLANT
*For this curry you can use any variety of eggplant. A most asked question is how to remove bitterness from eggplant. Not all eggplant has a bitter skin, but some varieties can have a slightly bitter taste, especially if the skin is thick. To reduce the bitterness, you can peel the eggplant before cooking. Additionally, salting the eggplant and allowing to rest for a short time can draw out any bitterness. Alternatively, choosing younger, smaller eggplants can also result in milder and less bitter skin.
I used a thin skinned eggplant that needed non of the above. Another thing I do to test if eggplant is bitter or not, is slice a small part with the skin on and taste it for bitterness. If it tastes fine then there is no need to salt it.
EQUIPMENT
Non stick fry pan
INGREDIENTS FOR CURRY
180g or 1 medium size eggplant, chop into bite size pieces
750g or 3 large potatoes, chop into bite size pieces
140g or 1 medium size brown onion, finely chopped
1 -2 chilli, minced
1 medium size curry leaf sprig of at least 10 leaves (optional)
1 teaspoon black mustard seeds
1/2 - 1 teaspoon turmeric
1 teaspoon salt ( I like to use Himalayan pink salt)
light tasting cooking oil
METHOD
*Turn the oven on and heat to 220-250 Celsius
*Wash and chop eggplant into bite size pieces toss with a light drizzle of cooking oil and 1/4-1/2 a teaspoon of salt and turmeric.
*Toss to coat evenly and then spoon onto baking paper or baking sheet, set on a tray
and place in the oven to bake until done. Approximately 20-30 minutes. Check throughout to see how it's cooking. When done remove from oven and set a side.
*Peel, wash and cube potato into bite size pieces, cover with water to stop discolouration until ready to cook.
*Peel and finely chop onion and chilli, set aside.
*Heat a fry pan on high heat, once the pan is heated add 2 tablespoons of oil, add mustard seeds turn heat to medium.
*As soon as the seeds start popping add curry leaves, then onion and chilli. Give the onion and chilli a stir and let cook a couple of minutes.
* Add turmeric and cook off in the oil for a minute or so then add drained potatoes and salt.
*Toss potatoes so they are covered with the rest of the ingredients in the pan.
*Place the lid on the fry pan and let potatoes steam cook.
*Depending on how hot your pan heats you may need to turn the heat down to low. You want the potato to cook a nice golden brown without burning.
*Watch and continue to toss the potatoes every few minutes keeping the lid on in between.
*Pour the collection of condensation on the lid onto the potatoes every time you lift the lid this helps with cooking.
*Continue cooking until potatoes become tender add more salt as needed.
*When potatoes are cooked add in the eggplant and toss to combine.
*Cook another 2 minutes then take off the heat.
*Potato eggplant curry can be an accompaniment to another dish or served with rice or roti
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