Spicy Curried Eggplant and Potato (Baingan Bharta)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 eggplant (baigan) about 1-2 lbs - peeled and cubed1 small onion diced2 cloves crushed3 tablespoons water3 small potatoes cubed1 tablespoon madras curry powder1 1/2 tablespoon olive oil1/4 teaspoon saltdash black pepper1/4 hot pepper (habanero, scotch bonnet or chilli)
Start off by peeling and dicing the eggplant and potato into cubes (set aside in a bowl). Then peel and slice the onion, pepper and crush the garlic.
Pour the oil in a fairly deep saucepan and heat on medium to high heat. When the oil is hot add the curry powder and stir for about 3 minutes, then add the onion, garlic and hot pepper. Allow this to cook for another couple minutes, then add about 3 tablespoons of water and using a spoon try to scrape the pot so the bit of cooked curry will release from the bottom of the pan. When this dries back down (see image below) start adding the cubed eggplant, potato, salt and black pepper (add the green seasoning mix at this point as well – optional). Then reduce to the lowest setting on your stove with the pot covered. Stir occasionally and keep an eye on things. It will release some natural juices which should be enough for it to cook without burning, but if you notice that it starts to stick to the bottom of the pan, it means that your heat may still be a bit too high… add a few tablespoons of water and place the pot on a smaller burner where the heat will be lower.
Allow this to cook for about 25 minutes or until the potato is fully cooked and the eggplant starts to dissolve and marry with the potato. Though not the prettiest looking dish, it’s packed with flavour and quite tasty when paired with roti, fry bake or any type of flat bread you may have.
Number of Servings: 4
Recipe submitted by SparkPeople user GMCKNIGHT8.
Pour the oil in a fairly deep saucepan and heat on medium to high heat. When the oil is hot add the curry powder and stir for about 3 minutes, then add the onion, garlic and hot pepper. Allow this to cook for another couple minutes, then add about 3 tablespoons of water and using a spoon try to scrape the pot so the bit of cooked curry will release from the bottom of the pan. When this dries back down (see image below) start adding the cubed eggplant, potato, salt and black pepper (add the green seasoning mix at this point as well – optional). Then reduce to the lowest setting on your stove with the pot covered. Stir occasionally and keep an eye on things. It will release some natural juices which should be enough for it to cook without burning, but if you notice that it starts to stick to the bottom of the pan, it means that your heat may still be a bit too high… add a few tablespoons of water and place the pot on a smaller burner where the heat will be lower.
Allow this to cook for about 25 minutes or until the potato is fully cooked and the eggplant starts to dissolve and marry with the potato. Though not the prettiest looking dish, it’s packed with flavour and quite tasty when paired with roti, fry bake or any type of flat bread you may have.
Number of Servings: 4
Recipe submitted by SparkPeople user GMCKNIGHT8.
Nutritional Info Amount Per Serving
- Calories: 121.3
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 46.8 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 4.6 g
- Protein: 2.5 g
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