Vegetarian Indian Recipe: Aloo Brinjal

This recipe comes courtesy of Buddhapalita (Bipin Patel), the founder of Tipu’s Tiger vegetarian East Indian restaurant in Missoula, Montana. He now runs a company that makes the award-winning Tipu’s Chai, which is the best chai I have ever tasted in my life.

Buddhapalita put together a small recipe book based on the meals sold in the restaurant, and the recipe book is available for sale.

Aloo Brinjal (Potato/Eggplant curry)

Serves 6-8

Ingredients

• 1/3 cup canola/vegetable oil
• 1 1/2 tablespoons mustard seed
• 1 1/2 tablespoons cumin seed
• 1 cup diced onions
• 3 tablespoons ginger puree
• 3 tablespoons jalapeño puree
• 2 teaspoons turmeric powder
• 1/2 teaspoon ground red chilis
• 2 teaspoons garam masala
• 1 1/4 teaspoons salt
• 2 cups diced tomatoes, with juice 6 cups diced potatoes, 1/2-inch
• 6 cups diced eggplant, 1/2-inch

Method:

1. Soak eggplant in cold water for at least 30 min.
2. Place potatoes in a pot and cover with enough cold water to cover by about 3 inches. Cook on high heat until water comes to a roiling boil. Check for done-ness. Potatoes should be al dente. Pull off heat, drain and shock immediately. Set aside cooled potatoes.
3. In a 5-quart pot add oil, cumin and mustard seeds. Heat on high until seeds begin to pop.
4. Reduce heat to medium and add onions, ginger, and jalapeños. Fry until onions are soft.
5. Add turmeric and ground chilis.
6. Drain eggplant and add to onion mixture. Cook until eggplant is just tender stirring occasionally.
7. Add diced tomatoes, garam masala and salt to taste. Bring to the boil and turn down to simmer for 10-15 minutes.
8. Combine potatoes with the base. Stir well and taste.

One Response to “Vegetarian Indian Recipe: Aloo Brinjal”

1. Caroline says:

   November 13, 2009 at 8:16 pm

   Oooh! Spicy! Thanks for posting this recipe – I love Indian food. Here is one of my favorite spots for finding beautifully photographed vegan food and recipes.
   http://www.tastespotting.com/tag/vegan

   Reply