17. ALU BAIGAN (Potatoes and Eggplant - Serves 4) 

Ingredients

1 large (or 500g)	eggplant
2 large	potatoes
1 medium	onion
½ teaspoon	chilli powder
1 teaspoon	black mustard seeds	turmeric
2 teaspoons	green herb stock	ground cumin	ground coriander
	crushed garlic	crushed ginger	garam masala
	ajwain/cumin/caraway
¼ cup	soy sauce	oil

Method

Cube the potatoes and eggplant into a bowl with cold water else the cut eggplant will turn brown. Slice the onions.

In a large pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds).

Add onions and sauté until tender. Add all the spices and fry for a few minutes.

Wash and drain the eggplant and add to the pot and fry for a few minutes. The eggplant will soak up all the oil so you can either add more oil or use a little water instead.

Add the potatoes and fry for a few minutes. Then cover with water and simmer for approximately 30 minutes or when the potatoes are fully cooked which will indicate that the eggplant is cooked as well. I like my eggplant to be completely mushy.

Alu Baigan curry can be served with roti or rice and kadhri.