Aloo Baingan (Brinjal with Potatoes) is a Pakistani style vegan curry. Though not as glamorous as Baingan Bharta, Aloo Baingan (Brinjal with Potatoes) can be just as exciting when made well.

Ingredients:

• 1 small to medium (~450 g) globe variety eggplant, unpeeled
• ¼ cup neutral oil, plus more for pan-frying the eggplant
• 1 tsp cumin seeds
• 1 medium (~245 g) yellow onion, finely chopped
• 6-7 (~1 tbsp) garlic cloves, crushed
• 1- inch (~1 tbsp) piece ginger, crushed
• 2 medium (~300 g) tomatoes (or 3 small), finely chopped
• 1 small green chili pepper such as Thai or Serrano, sliced.
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/4-1/2 tsp. Red chili powder, or to taste
• 1/2 tsp turmeric powder
• 1/2 tsp ground black pepper
• 2 tsp kosher salt, or 1 1/2 tsp sea salt
• 2 medium (400-450 g) russet potatoes, peeled and cubed into ¾-1” cubes (place in a bowl of water to prevent browning.

Garnashing:

• 2 tbsp cilantro leaves, finely chopped
• ¼ tsp garam masala or chaat masala, optional
• 1 tsp lemon juice

Method:

• Slice off the stem of the eggplant. Then slice the eggplant into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.
• Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet.
• Add the eggplant and pan-fry for 3 minutes, until golden brown.
• Remove onto a plate and set aside.
• Heat oil in a heavy bottomed pan over medium-high heat. Add the cumin seeds and allow them to sizzle for a few seconds. Add onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.
• Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt.
• Cook until the tomatoes is soft and the oil begins to separate from them.
• Once the oil separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.
• Turn the heat down to low-medium, cover, and cook for 10 minutes.
• Stir in the pan-fried eggplant and cook for another 15-17 minutes, stirring occasionally. If it’s sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.
• If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again into the masala.
• Adjust salt and seasoning if needed. Turn off the heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.

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