Last week, the farmers' market had the most gorgeous eggplants and I picked up two large fellows, a little more than a pound each. I used one for this simple dish and the awesome flavor comes from the freshly ground coriander seeds. Usually eggplants require a lot of oil to taste good, but precooking them in the microwave saves you from using so much oil and keeps the dish healthy without compromising on taste.
Stir Fried eggplant and potatoes with coriander
1 medium sized russet or any other potato, boiled and cut into ½ inch cubes
5 teaspoons canola oil
2 teaspoons cumin seeds
1/8th teaspoon turmeric powder
¼ teaspoon cayenne powder
1 tablespoon freshly ground coriander powder
¾ teaspoon kosher salt
Scant 1 teaspoon dry mango powder (amchur)
¼ cup fresh cilantro leaves, finely chopped
1. In a microwave safe container, place the eggplant cubes and cook covered in the microwave for 4 to 7 minutes. When the eggplant is soft, it is considered ready. The time will depend on the power of the microwave as well as the quality of eggplant. If the eggplant has a lot of seeds, it will take longer to cook.
2. In the meantime, heat a large heavy bottomed non-stick skillet with canola oil. Add the cumin seeds. When the oil is hot, the seeds will pop. Add the boiled potato cubes to the oil and toss to mix well. Add ¼ teaspoon salt. Cook over medium heat for 3 minutes till the potatoes turn a little brown around the edges.
3. Now add the eggplant from the microwave – discard the water that might accumulate at the bottom of the bowl. Add the turmeric, cayenne and coriander powder and another ¼ teaspoon salt. Mix well and continue to cook for another 4 to 5 minutes till the spices have coated the vegetables and the vegetables look like the picture above.
4. Finally add the mango powder and the fresh cilantro leaves and cook for another minute. Taste for seasonings and adjust the salt.
5. Serve warm with a lentil soup (dal) and rice or pita
Serves 3 to 4 as a side