Spicy Aaloo, Baigan and Bora – Potatoes, eggplant and black eye peas curry

INGREDIENTS1475899_322543534550228_507623272_n

2 medium potatoes – peeled and quartered
1 egg plant thinly sliced
1 cup bora – black eye peas
1 medium onion – thiny sliced
3 cloves of garlic – crushed
4 red chilies – crushed
1/4 tsp red chili flakes
1 tsp cumin seeds
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
4 tsp cooking oil
salt to taste
1 sprig curry leaves
1/2 tsp turmeric powder
2 tsp coriander powder
1/2 tsp garam masala powder
3 cups water
1/4 cup fresh coriander leaves – chopped
1 tomato – diced
1 bowl of water
METHOD

In a bowl of water add cut potatoes, egg plants and black eye peas and let it soak
In a non stick pan, heat oil on medium to low heat
Add curry leaves, cumin, mustard and fenugreek seeds and stir for app 30 secs
Add onion and stir fry until they turn light golden brown
Add crushed garlic and chilies and stir fry until brown
Add tomatoes and stir well, turn the heat to low and cover the pot and let it simmer for app 4 minutes until the tomatoes become soft and the oil starts to separate
Add potatoes, egg plants and black eye peas and mix well
Add coriander powder, turmeric powder, salt, chilli flakes and garam masala and mix well
cover and cook on low heat for app 8 mins
Add 3 cups of water and cover and cook on medium heat until the potatoes and black eye peas are soft
Add fresh coriander for garnish

SERVE HOT WITH ROTI OR PURI

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