Alu Baigan

SUBMITTED BY: BlackAshes

"Alu Baigan is a West Indian curry made with potato and eggplant which is served with roti or rice and kadhri. You can improvise with the ingredients if you are missing some; it tastes great even with just a few spices and hot pepper! I like my eggplant to be completely mushy."

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1 eggplant
2 large potatoes, cut into 3/4 inch cubes
1/4 cup vegetable oil
3 teaspoons black mustard seed
1 medium onion, sliced
1/2 teaspoon chili powder
1 teaspoon ground dried turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
2 teaspoons garam masala
2 teaspoons caraway seed
1/4 cup soy sauce

READ REVIEWS (5)

DIRECTIONS

Fill a large bowl with cold water. Cut the eggplant into 3/4 inch cubes, and immediately place into the water to keep from turning brown. Pour the oil and mustard seeds into a pot, and place over medium heat. Cook until the seeds begin to pop, being careful not to burn. Stir in the onion, and cook until tender. Sprinkle in the chili powder, turmeric, cumin, coriander, garlic, ginger, garam masala, and caraway seed; cook for a minute or two to release the flavor.
Drain the eggplant, add it to the pot, and fry it for a few minutes. Pour in the potatoes, and soy sauce, then add enough water to cover. Turn the heat to high, bring to a boil, then turn heat to low and simmer for approximately 30 minutes until potatoes have cooked.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 22, 2006 by Heather P.

I saved the dish eventually, but I had to doctor it soo much, it wasn't recognizable from the original recipe. Sorry, but I'll find another recipe next time.

5 users found this review helpful

Reviewed on May 10, 2007 by yams

Followed this recipe exactly and it was DELICIOUS! im of indian heritage but had never made anything with eggplant before..but my husband asked me to make this...was happy to find the recipe here and he was raving about the taste. so that is proof that it was good-cause he's a good cook himself. tastes best with some fresh whole wheat chappatis and so healthy too! yum! thanks!

1 user found this review helpful

Reviewed on Dec. 1, 2006 by Tracy

Loved it! I used the small Indian eggplants. I served this to Indian guests and was told that the flavor tasted very authentic. Try it!

1 user found this review helpful

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Recipe Submitter:

BlackAshes

	Cooking Level: Beginning Home Town: Brampton, Ontario, Canada Living In: Calgary, Alberta, Canada
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 355

Total Fat: 15.6g
Cholesterol: 0mg
Sodium: 941mg
Total Carbs: 49.5g
Dietary Fiber: 10.6g
Protein: 7.7g

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