Aloo Begoon Supreme

Note: Aloo = potato
Begoon = eggplant = brinjal

I learnt this dish many years ago from a good friend when I was living in Kenya. Remember that when you are cooking, it is your own dish. You have the license to add or subtract whatever you think is necessary – I have done this a lot of times.

Ingredients:

• · 4 large eggplants (when buying, choose the ones which are light and firm). Wash and cut each one into 8 pieces. Coat and salt with turmeric powder, and keep aside.
• · 4 large potatoes, washed and steamed in a microwave for approximately seven minutes. When they cool, peel and cut them into small cubes.
• · 5 – 6 medium-sized tomatoes, washed and chopped.
• · 1 Tbsp mustard seeds
• · 2 – 3 dried red chillies
• · ½ cup oil
• · ½ tsp turmeric powder
• · 1 lemon zest
• · Juice of half a lemon
• · 4 – 5 green chillies for garnishing
• · Green dhania leaves for garnishing
• · 1 tsp sugar
• · Salt to taste

Method:

• · Set your stove to medium temperature. Put oil in your frying pan along with mustard seeds and red chillies.
• · When the oil is hot, fry the eggplants. Lower the temperature on your stove and then cover the frying pan. This reduces oil-consumption.
• · When the eggplant has fried properly, add the potatoes and tomatoes.
• · Stir the pan well before adding the salt and sugar.
• · Cooking the tomatoes will release juice, cook the vegetables in this juice for 5 – 6 minutes.
• · When the pan is dry, add the lemon zest and lemon juice before stirring well.
• · Your curry is ready. Serve with roti or puri. Garnish with dhania and green chillies.
• · Good luck and God bless