Aubergine and Potatoes
This is actually a Nepalese bhutuwa recipe.
Ingredients
For
three:
1
big eggplant
1.5 dl of vegetable oil
2 large potatoes, sliced
1 teaspoon of jeera seeds
0.5 teaspoons of fenugreek seeds
3 garlic cloves, crushed
2 cm ginger, finely chopped
1 tbsp crushed red chilli
1 teaspoon black pepper
1 teaspoon of turmeric
1.5 tbsp of soy
1.5 dl of yogurt
1 large tomato, chopped
2 spring onions, chopped
fresh coriander (for garnish)
Instructions
1. Heat the oven to +250 C degrees. Put the eggplant in the
oven and let it ripen for half an hour. Meanwhile, make other
preparations.
2.
Mix the following spices: garlic, ginger, chilli, black pepper
and turmeric.
3.
In another container mix soy and yogurt together.
4.
Chop tomato and spring onions and put them in a separate container.
5.
Peel and slice the potatoes to 0.5 cm slices.
6.
When the eggplant is ripe, take it from the oven and chop it
into 2 -3 cm cubes.
7.
Heat the oil in the wok pan and add the fenugreek seeds. Fry
until the colour turns dark.
8.
Add the potatoes and fry them until the potatoes are ripe and
have some colour.
9.
Pour extra oil away so that there are about 3 tbsp of oil remaining.
10.
Reheat the oil and add jeera seeds. After a while add ginger
and garlic and the rest of spices. Mix well.
11.
Add the eggplant and stir well.
12.
Lower the heat and add yogurt and soy sauce. Stir for a few
minutes.
13.
Finally add tomatoes and spring onions. Mix well and lift from
the stove. (You can also substitute the spring onion with leek,
but in that case, you should put the leek in the pan at the
same time with eggplant.)
14.
Pour into a serving bowl and garnish with fresh coriander. Serve
with basmati rice.
