Stir-Fried Eggplant & Potatoes

Begun Alu Bhaja

This is a very quick and easy vegan dish that is one of my favourites because of the eggplant and potato combination. It's versatile and goes well with rice or Indian bread of any kind. Great for lunch because it's so light, it's also perfect as a side dish as part of a more elaborate meal.


Ingredients:
1 russet potato, cubed
3 Oriental eggplant, cubed
4 Tbsp. vegetable oil
1 tsp. Kashmiri mirch
1/2 tsp. panch phoron (cumin,fenugreek,nigella,black mustard & fennel seeds)
2 tsp. ginger paste
1 tsp. roasted panch phoron, ground
Chopped cilantro
3-4 green chilies, sliced
1/4 tsp. sugar
1 tsp. ghee

Directions:

1. Heat oil, sputter panch phoron and fry potatoes until half-cooked.
2. Add ginger paste and Kashmiri mirch and stir well
3. Add and fry eggplant cubes over medium-high heat until golden-brown.
4. Sprinkle roasted panch phoron and sugar over top, and stir.
5. Garnish with cilantro, green chilies and ghee, stir and remove from heat.
6. Serve with hot, cooked Basmati rice or Indian bread.