Bangon Aloo
Ingredients:
- 3/4 pound eggplant, cut into chunks
- 1/2 pound potatoes, slightly cooked and cubed
- 1/3 cup onion, sliced
- 1 green bell pepper, chopped
- 1/3 teaspoon cumin seeds
- 1/2 teaspoon roasted coriander seeds, crushed
- 1 teaspoon gingerroot, grated
- 4 garlic cloves, chopped
- 1/2 teaspoon chili powder
- 1/4 teaspoon turmeric
- 1 tablespoon non-fat plain yogurt
- 1/3 teaspoon sugar
- 2 green chilies, chopped
- 1/3 cup tomato, chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons cilantro leaves, chopped
Directions:
In a saucepan, sauté the onions until caramelized. Add the cumin and coriander seeds, cooking for
1 minute. Add then gingerroot, half of the garlic, chili powder, turmeric, and cook on high for
2 minutes along with a couple tablespoons of water, stirring to keep from sticking. Next, add the
eggplant, yogurt, sugar, and green chilies. Cook for 3 minutes then add 2/3 cup of water. Reduce
the heat and simmer 15 minutes while covered. Add the potatoes, peppers, and tomatoes, simmering
10 minutes with the lid tightly covered and stirring occasionally. Finally, add the cilantro, rest
of the garlic, and lemon juice. Cook 1 additional minute and serve hot.
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