Lucky vegetarians because we got a really almost perfect vegetable-based curry, it was delicious and without being excessively spicy it had the necessary punch due to the last touch of garam masala.
Simple to make, it helps us add new ingredients to Indian cuisine so that one day you will have a well-stocked pantry of herbs and spices, this time it is the turn of nigella or jenuze seeds.
The recipe is taken from a typical M&S book, one of those £5 books, a food section that opens up a world of possibilities, in this case it is titled I love Spice, and its recipe book with vegetables is quite extensive and has many possibilities.
Ingredients for 2 people:
1 medium size eggplant
2 small potatoes, boiled in their own skin and then cut into cubes
1 teaspoon tip mustard seeds , nigella and cumin
1/2 onion chopped
1 ginger clove, peeled and finely chopped
1 dried chilli, crumbled
1/2 tablespoon of ground cumin , turmeric , ground coriander , chili powder
1 tablespoon of tomato puree
250ml of water
1/2 tablespoon of garam masala
salt and oil
We cut the eggplants into not very thick slices, about 2 cm wide, and set them aside in cold water.
In a frying pan, add the oil, about two tablespoons, and when it is hot, add the mustard seeds. At the point where they begin to smell and sizzle, add the other two seeds and leave for a minute.
After this minute, we add the onion, ginger and chilli, cooking for about 8 minutes until it turns golden brown, then, we add the cumin, coriander, turmeric and chili powder, we cook for a minute, stirring well so that everything is coated and Do not stick or burn, add the tomato puree, continue stirring for a minute.
We cover with the water and this is when we add the desired amount of salt and the eggplant, bring to a boil and when this happens, we leave it on medium heat for about 10 minutes, making sure that the eggplant is cooking.
Once the eggplant comes back to the surface due to the absorption of water and cooking, we add the potatoes and let it cook for about 2-3 minutes. Remove from heat and sprinkle with garam masala.
Add fresh cilantro if you have it and serve with basmati rice or naan
