Aloo baingan jhol
Potatoes and aubergine in tomato sauce

Serves 2-3

2 dried medium red chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon brown or black mustard seeds
2 tablesoons vegetable oil
2 bay leaves (optional)
1 medium Spanish onion, thickly sliced
1/2 teaspoon turmeric
310g white or red potatoes peeled and cut into 2cm cubes
310g aubergines. cut into 2cm cubes
2 garlic cloves, crushed
1 medium tomato, finely crushed
1 teaspoon tamarind concentrate
1/2 teaspoon salt

In a coffee mill or pestle and mortar, grind the chillies, coriander, cumin and mustard seeds to a powder. Heat the oil in a big pan and add the bay, if using, onion and turmeric. Fry over a medium heat for 2-3 minutes. Add the potatoes and fry for a minute. Cover and cook for seven minutes on a medium heat until the potatoes are tender. Check the potatoes don't stick halfway through cooking.

Add the aubergine and garlic and fry for a minute. Add the tomato and fry for another minute (pictured above). Cover and cook for six minutes. Stir in the ground spices, tamarind and salt. Add 400ml boiling water and cook for 10 minutes, stirring halfway through.

© Recipe Manju Malhi, from India with Passion
© Photo Pat Churchill

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