Hey everyone! How are you all doing? Tokyo has started getting warm now but recently it was raining here, so I decided to cook up something apt for the rain, obviously not fritters or fries :p
So today I will be sharing this recipe which I and Mr. Husband loved, despite the fact that it was the first time I made this, at random. The idea came by me being lazy to peel potatoes and thought to use baby potatoes instead, not realizing that in the process of getting away with peeling, I am actually going to end up in a few more things! But who cares if you really want to do it that way and in the end it turns out fab? OK, enough of blabbering now, let's get to some serious talk about this recipe of Eggplants and Baby Potatoes...really??
Let's get through the ingredients that you will be needing to serve 2:
Eggplants, sliced width-wise (like we tomatoes for salad)—4
Baby potatoes, washed and boiled—1 medium sized bowl
Onions, chopped—1 medium
Tomatoes, chopped—1 cup
Shallots, peeled & stir fried—5–6, optional
Green chili, finely chopped—1
Cilantro, chopped—few sprigs
Cardamom & cloves—2 each
Spices—Salt, red pepper powder, turmeric powder, coriander powder, cumin powder & garam masala powder
Oil for deep-frying
Salt, crushed black pepper
Turmeric powder—1/2 tsp
Cardamom powder—1/4 tsp
Ginger & garlic crushed/grated—2 tsp
Mix all the ingredients for marinade and add sliced eggplants to the marinade. Pop it in the refrigerator for about 15-20 min. In the meanwhile, heat a large pan on medium heat, add 2 tbsp of cooking oil. As soon as the oil is heated, add cardamom, cloves and bay leaf. When they are done, add the chopped green chili followed by onions. Saute the onion till the time they are golden brown and add tomatoes once they are done. Now add all the spices, adding not too much of salt as we have already added salt in the marinade. Let everything cook for about 5-7 min. Keep checking, as soon as they are done and oil starts to separate, add the baby potatoes to this gravy and cover the pan with a lid. Take out the marinade, heat oil for deep-frying in another pan. Once the oil is at the right temperature, fry all the sliced eggplants carefully and take them out on absorbent paper. By this time, your gravy and potatoes should have married nicely. Add the fried eggplants too to the pan, if you have any yogurt leftover in the marinade you can also add that to the pan at this stage. Give everything a gentle mix and let it cook covered for 2-3 min. Once it's done, serve it in a bowl, garnish with some fresh cilantro and stir-fried shallots, and have it with some naan, chapatis or rice!
I hope guys try this out and like it as much as we did. Don't forget to share your experience in the comments below.
Have a great weekend ahead, thanks for reading. Happy cooking!