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RASSE KA BAINGAN

A simple traditional curry of aubergines, potatoes and peas cooked with Indian flavours
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Servings 4 peoples

Ingredients
  

  • 250 g aubergines (peeled and cut into 5cm cubes approximately)
  • 3 medium size potatoes (Cut into quarters or halves)
  • ½ cup peas
  • 2 medium size tomatoes (chopped)
  • 2” piece of Ginger (grated or cut into julienne)
  • 3 tbsp cooking oil
  • 1 ½ tsp Zeera (cumin seeds)
  • 1 ½ tsp ajwain (caraway seeds)
  • ½ tsp methi (fenugreek seeds)
  • ¼ tsp asafoetida (optional)
  • 2 tsp red chilli powder
  • ½ tsp haldi powder (turmeric powder)
  • Salt

Garnishing:

  • 2 green chillies (chopped)
  • A handful of coriander leaves (chopped)

Instructions
 

  • In a pot, start by adding cooking oil with all the three seeds and asafoetida. Once they start splattering add aubergines, potatoes, peas, ginger and tomatoes. Add the dry spices red chilli powder, haldi powder and salt. 
  • Fry for 5-6 minutes on medium high flame to blend in all the flavours nicely whilst stirring constantly. Do not cook on low flame as we don’t want any water to be released from the vegetables. 
  • When you can see oil on the sides, add one cup water ( approximately). Cover and simmer cook till the vegetables are tender.
    If using a pressure cooker, once you put the lid on and the pressure is built, leave it on low medium flame for about 6-8 minutes.
  • If using a pot, once you put the lid on and there’s enough steam inside, simmer cook for about 20- 25 minutes. 
  • Open the lid and check if the vegetables are tender, mash the aubergine pieces lightly, avoiding the potatoes. This will thicken the gravy. Finish by adjusting the consistency of the curry as preferred. You can leave it runny or further cook on low medium flame if you prefer a rather thick consistency. Finally garnish it.
  • Serve with rotis, puris or parathas (Indian breads)

Notes

  • In this recipe it’s important that the potatoes don’t get mashed whereas the aubergines need to be mushy. It’s advisable to use new potatoes as they are soft but don’t get mushy easily.
  • To enhance the flavour, use mustard oil as the cooking medium.