Over the weekend, a craving for Indian curry hit me - I was dreaming of the spices meld together in each bite. I decided to make my own creation of aloo baingan - well without the potatoes that is. This is my second time playing with these strong spices and I tend to fall in love each and every time I come in contact with them. I hope you will too! This isn't traditional at all since I added so many other vegetables in place of the potatoes.
- 1 medium purple eggplant, or 2 medium Chinese eggplants; cut into 1/2 in cubes.
- 2 handfuls of okra; cut into bite size lengths.
- 1/2 of a small kabocha squash; can be peeled or un-peeled (I left the peel on), cut into 1/2 chunks.
Note: You can also buy the spice that is labeled "Curry Spice" and mix that into a paste form along with cumin powder, paprika, and ginger.
- 3 medium tomatoes; cut into 1/2 in cubes
- 1 Tbsp of oil (I used coconut)
- 1 tsp cumin seeds
- 1 tsp ginger paste
- 1 Tbsp coriander powder
- 1 tsp tumeric
- 1 tsp paprika (depends on how spicy you'd like your dish to be)
- sea salt to taste
- 2-3 Tbsp water
- chopped cilantro
- Heat oil in a large pan over med/high heat.
- Once the oil is hot, place eggplants, okra, and the kabocha squash into the pan. Let the vegetables cook and stir frequently to make sure they don't stick. Take them out of the pan and let them sit on a plate over a paper towel.
- In a small bowl, mix the ginger, coriander powder, tumeric, and paprika with the 2-3 tablespoons of water to form into a paste.
- Make sure there is some oil left in the pan. Then over med/high heat, place the cumin seeds into the pan. After the seeds crack, add the spice mixture. Then continue to cook them until the oil separates from the spices.
- Add the chopped tomatoes and stir-fry for a minute.
- Add the vegetables back into the pan while stirring gently. Let it all simmer for 5-7 minutes over low/med heat.
- The tomatoes should sweat and help to create a sauce, if not, add three to five spoonfuls of water.
- Continue to cook until the vegetables are tender. Add sea salt to taste.
- Turn the heat off and add chopped cilantro.
- Enjoy with naan or basmati rice!
The okra definitely added great texture through its crunchiness and the kabocha was similar to potatoes (but much healthier, duh!). I served mine with a mixture of brown, black, and barley rice cooked with a little bit of sea salt. I also had some roasted beets on the side (YUM - I will do a post on roasted veggies later). I now have 2-3 servings left over and I can't wait to have it again. So filling and delicious!