ACHARI BAINGAN ALOO MATTAR SABZI – PICKLE FLAVOURED AUBERGINE POTATO PEA VEG
Description
The shiny purple black aubergine which comes in so many different shapes and sizes is such a versatile vegetable. Its spongy flesh soaks up the flavours and spices you offer it and releases them in your mouth with every bite. I love using it in all types of food, Chinese, Thai, Italian and of course Indian.
I have an abundance of pickle jars in several different flavours in my larder. I decided to use a hot garlic pickle here to add a kick and it works. You will never look at a pickle jar again in the same way!
I hope you will find today's recipe a winner. Its perfect with rotis or paratha and some raita and salad. Enjoy!
Ingredients
Instructions
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Put the aubergine and potato cubes in a bowl and add the turmeric and garam masala with a little water and mix thoroughly coating everything. Set aside
In a pan, heat some oil and when hot add the cumin and mustard seeds and let it sputter.
Add the curry leaves and onions and saute for a min or two.
Add the pickle and tomato paste and cook for a min.
Add the potato and aubergines and salt to taste. Mix well.
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Mix in the frozen peas, cover and cook on low/medium heat for 15/20 mins until the potatoes are tender. Stir the veg to make sure it isn't catching. The peas should release enough water to cook everything but you may need to add a few splashes additionally.
Add the coriander before serving with a lovely red onion, tomato and radish salad dressed in red wine vinegar.
I also made a cucumber and mint raita and served it with dal parathas made by a friend.
