Friday, October 14, 2011

Brinjal Potato and Eggplant Masala

I recently have been really interested in cooking Indian food. I was amazed the first time I made something, how these spices, and they use a lot of them, (most I have never used before) made these incredible, FLAVORFUL dishes! That are also a no-brainer healthy for you.

I also love that they are adaptable to make them veggie or not.

This recipe is for the heat weak (no chili's) and veggie :) Since we all need more veggies in our lives. Inspration came from a series of recipes, so this is just what I came up with.

Brinjal Potato and Eggplant Masala

1 med eggplant, peeled and cubed 1 in
5 med potatoes, peeled and cubed 1 in
1/2 large yellow onion, chopped
If you have to have chili's (3 green)
2 tbl olive oil
1 tsp cloves
1 tsp cumin
1 tsp cardamom
1 tsp coriander
1/4 tsp Tumeric
3 cloves garlic, finely minced ( or 1 tbl garlic paste)
1 inch ginger root, finely minced (or 1 tbl ginger paste)

1. Heat a wide, deep skillet with oil, add spices (cloves-coriander) and stir until you can smell them. If using cumin seeds, add those first until you hear them pop, then add the rest.

2. Add onion (and if using chili's), sautee until translucent. Add eggplant and potatoes, mix and coat with spices. Cook for about 5 mins, stirring occassionally to prevent vegetables from sticking.

3. Add garlic, ginger, and tumeric, mix well to coat all veggies. Cover and cook until potatoes are tender but firm (you don't want mashed potatoes). Stir occassionally. Approximate cooking time, about 15-20mins.

spices on my oven, :)

4. Serve over rice sprinkled with a little bit of lemon juice and cilantro, or as a side dish to chicken, (yum!)

Using Sparkrecipes calculator: Calories per serving: 220 not including if served with rice, chicken or naan.

Overal Assessment: Pot was scraped clean! Dinner was a success.

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