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Eggplant & Potato Vindaloo

>> January 09, 2011


Vindaloo or Vindalho is essentially a recipe used to prepare meat. Vindaloo means cooked with wine and garlic. Since white wine is not commonly available in India vinegar is used in the preparation. I tried this eggplant and potato vindaloo to introduce the taste to vegetarian readers. I should confess this tasted better than the meat vindaloo. 

The dish is slight fiery and pungent. Please adjust the quantity of chilly powder to suit your taste. Also, the quantity of cumin, fenugreek and mustard should be in the right proportion otherwise the dish will have a bad taste.



the recipe

Eggplant / Brinjal - 250 gms
Potato - 250 gms

ingredients for the mustard paste

Small onion - 5 or Onion - 1/2
Garlic - 3  cloves
Ginger - 1/2 inch piece
Mustard - 1/4 tsp
Cumin - 1 generous pinch
Fenugreek seeds - 1 pinch
Vinegar - 2 tbsp
Tomato - 2 medium

other ingredients

Small onion - 5 or Onion, chopped - 1/2
Turmeric - 1/2 tsp
Chilly powder - 1 tsp
Pepper powder - 1/2 tsp
Salt to taste
Sugar - 3/4 tsp
Oil - 1 1/2 tbsp

the method

Cut the potato and eggplant into cubes. Parboil the potatoes and keep it aside. Rub salt on the eggplant and keep it aside. This will take away the bitterness from the veggie. Wash it after 10 - 15 minutes.

Grind the ingredients for the mustard paste into a smooth paste (add adequate water to grind).

Heat oil in a pan and add the chopped onion. When translucent add turmeric. Add the eggplant and saute for a minute. Add the chillie powder and mix well. Pour the mustard paste and add the parboiled potatoes. Add salt and pepper powder. Add 1/4 cup water if need be.Stir well and let it boil. Simmer till the veggies have cooked. The consistency of vindaloo is a thick gravy. If there is more water, turn to high heat and let the water evaporate. Add sugar, mix well and turn off heat. Serve with rice or serve as you please.

the recipe goes to the event  Healthy Lunchbox Ideas - Brinjal/Aubergine hosted by Priya event started by Kalyani

19 comments:

Soumya January 9, 2011 at 12:10 PM  

wow...very innovative and delicious dish...

♥LOVE2COOK♥ January 9, 2011 at 12:39 PM  

Potato vindaloo makes me salivate! Yumm yumm ;)

Sayantani January 9, 2011 at 3:34 PM  

love vindaloo and this one is a delectable veg recipe to relish.

Priya Sreeram January 9, 2011 at 6:04 PM  

recipe looks nice and the dish looks swell !

Mrs K January 9, 2011 at 8:26 PM  

Fiery and pungent ...yesss this dish is for me then.I loved the color ,it looks so yummy :)

Priya January 9, 2011 at 10:06 PM  

Slurp,fingerlicking vindaloo..

Suja Sugathan January 9, 2011 at 10:14 PM  

Love vindaloo..spicy and delicious potatoes,nice recipe dear.

Swathi January 10, 2011 at 2:45 AM  

Looks delicious, nice vindaloo

aipi January 10, 2011 at 8:41 AM  

What a fabulous combo of ingredients..looks so spicy n yummy!

US Masala

Ananda Rajashekar January 11, 2011 at 1:12 AM  

oh i recently made with chicken they were brilliant and with veggies...slurp ...looks delicious :)

Kairali sisters January 11, 2011 at 2:50 AM  

I love vindaloo and never really had a vegetarian vinadloo..Looks yumm yummy

Krishnaveni January 11, 2011 at 5:14 AM  

looks delicious, colour looks pretty

Torviewtoronto January 11, 2011 at 7:20 AM  

delicious flavourful combination
your comment button wasn't visible :)

Divya Vikram January 12, 2011 at 1:44 AM  

Looks spicy and delicious.

Pari January 14, 2011 at 6:45 PM  

Dear Roshan,
I am not a big fan of Vindaloo as I do not like Vinegary taste and I normally avoid that while making it. I would love to try this minus the vinegar.
You can also send it to the Goan food event hosted by simply food.

Roshan January 15, 2011 at 12:26 PM  

hi Pari

you can substitute the Vinegar with lime juice...

cheers

roshan

Annmarie Pipa March 10, 2013 at 6:55 AM  

love the flavor combinations!

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roshan

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