Aloo Bengun

Name: Aloo Bengun
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 large aubergine; 1 large potato; 0.5 an onion; 2 inches grated gingerroot; 2 garlic cloves; 2 tsp curry powder; 1 tsp cumin powder; 1 tsp chili powder; 1 tsp turmeric; 5 tbsp chopped coriander leaves; 1 cup vegetable oil

Aubergine, potato and coriander come together in this South Asian dish, fragrant with curry powder and cumin and simmered on the stove.

1 hr 10 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 60 min · 70 min total
Difficulty: medium

1
Boil the potato with a little salt and turmeric for 10-15 minutes until almost cooked. Fry the finely chopped onion until translucent in the veg oil.
15 min
2
Add the curry powder and cumin powder and sliced garlic and grated ginger and stir fry for 2 minutes.
2 min
3
Chop the aubergine and add to the pan (wait until the last moment before chopping the aubergine to prevent it turning black).
4
Simmer on a medium heat for 20-30 minutes until the aubergine is soft, 5 minutes before the end add the cooked potatoes, mix well and leave to simmer.
5
When finished drain as much oil as you can and serve immediately topped with the coriander!