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Curry Baigan and Aloo Recipe
I’ve shared countless ways of making this over the years, yet this version is still the classic and most requested by fans of my work. A simple dish, usually served with the easiest and most classic of all the rotis we make in the Caribbean, Sada Roti.
You’ll Need…
- 1 1/2 tablespoon veg oil
- 1/2 medium onion (sliced)
- 5-7 cloves garlic (smashed)
- 1/2 teaspoon black pepper
- 1 1/2 – 2 tablespoons curry powder
- 1 Habanero pepper (green/sliced)
- 3 medium potatoes (sliced)
- 2 tablespoon water
- 2 lbs eggplant (peeled/cubed)
- 1/2 teaspoon salt (adjust)
- 1 teaspoon Anchar masala
- 1/2 cup water (explained below)
- 3-5 Wiri Wiri peppers (optional)
Notes!
May I recommend that you follow along with the video below as much more about the recipe is discussed there. If you cannot source the Anchar Masala, use ground roasted cumin (geera). Should you want to add a more herbal flavor to the curry, you may add a tablespoon Green Seasoning after cooking the onion/garlic combo. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Especially the curry powder you use as some may contain fillers.
Add the veg oil or any oil you prefer using to a wide pan on a medium flame. Follow up with the onion, garlic, and black pepper, and cook low for 2-3 minutes. In reality, you may use as much onion and garlic as you prefer.
Add the curry powder and stir to toast evenly for 3 minutes on the low flame.
Add the sliced Green Habanero pepper (explained in the video) and 2 tablespoon of water, followed by the (peeled, washed, and sliced) potatoes. Stir well, then go in with the eggplant pieces (about 1 inch cubes) and mix well. The eggplant or baigan will release a lot of moisture.
Stir every 4 minutes or so. Remember to add the salt at this point as well. Cook for about 8 minutes. At that point, add the 1/2 cup of water to help get the potatoes tender to the point they start falling apart.
After 22-25 minutes of adding the potato to the pot, everything should be fairly cooked. Remove the lid (I had it slightly ajar) adjust the salt to your liking. At this point, I added a few Wiri Wiri peppers WHOLE (do not break them) and cover the pot as you turn off the stove.
The residual heat will soften the skin of the Wiri Wiri peppers, which will break easily when I enjoy my hot Sada Roti. Do not serve the peppers to your children or anyone who cannot handle the raw heat.
Easy to prepare, simply delicious, and just overall comforting for me, as it’s something mom would make for my siblings and I on a Saturday morning.
Conclusion
This recipe is a classic and a favorite among many. It’s easy to make and serves as a great comfort food. With the addition of Wiri Wiri peppers, it adds an extra layer of flavor and spice.
FAQs
- What is Anchar masala? Anchar masala is a spice blend commonly used in Caribbean cooking. If you cannot source it, you can use ground roasted cumin as a substitute.
- What is the purpose of Wiri Wiri peppers? Wiri Wiri peppers add an extra layer of flavor and heat to the dish. They can be served whole or broken down into smaller pieces.
- Can I make this recipe gluten-free? Yes, you can make this recipe gluten-free by using gluten-free curry powder and checking the ingredients of the other spices and oils used in the recipe.
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