Friday, May 8, 2015

Vegetable Vindaloo

Aloo baigan in Vindaloo masala

Keeping up with the theme of the vindaloo spice paste, here is a another lip smacking vegan and vegetarian version. Use this recipe with any vegetable you want. I chose eggplant for their meaty texture.

Ingredients: (serves 4)
7-8 small Indian eggplants
2 potatoes
2-3 tbsp Vindaloo paste (Recipe)
2 tbsp oil
1 small red onions
4 cloves garlic
Thumb size piece ginger
2 tomatoes
Salt to taste
Fresh coriander to garnish
  1. Quarter the eggplants and peel and slice potatoes in the same shape as the eggplants.
  2. Prep other ingredients. Chop the red onions fine, grate or crush the ginger and garlic, puree the tomatoes.
  3. Heat oil in a large pan and add the onions. Fry stirring often till they start to turn golden.
  4. Now add the crushed ginger and garlic and cook till the raw smell of garlic goes away. Add the crushed tomatoes. 
  5. Cook till the tomatoes are fried well and the mixture starts to leave oil at the sides. 
  6. Add the  vindaloo paste and mix well. You can add some salt to taste. 
  7. Add the cubed eggplants and potatoes and mix gently to incorporate the flavors into them. Stir for a minute or two. 
  8. Add 1/2-3/4  cup of water and mix. Bring to boil and simmer covered for 5-10 minutes till the potatoes and eggplant is tender and cooked through. 
  9. Assess the quantity of water in the dish and adjust it as per your desired consistency. Boil off if too liquid, add some more if too dry. I make it fairly dry as I like to pair this dish with roti. If you want to serve rice with it then add more liquid.
  10. Remove from heat and sprinkle fresh coriander. Serve hot with roti for a deliciously satisfying meal.

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