Panfried Spicy Potatoes with Eggplant

Name: Panfried Spicy Potatoes with Eggplant
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Cuisine: Indian
Ingredients: About 1½ pounds waxy potatoes; ¼ cup peanut oil (preferred) or neutral oil, like corn or grapeseed, or butter; About 1½ pounds firm eggplant, preferably a small variety; 1 jalapeño or 2 smaller fresh chiles, stemmed, seeded, and minced, or 1 teaspoon hot red pepper flakes, or to taste; 1 jalapeño or 2 smaller fresh chiles, stemmed, seeded, and minced, or 1 teaspoon hot red pepper flakes, or to taste; 1 tablespoon minced garlic; 1 jalapeño or 2 smaller fresh chiles, stemmed, seeded, and minced, or 1 teaspoon hot red pepper flakes, or to taste; ¼ cup peanut oil (preferred) or neutral oil, like corn or grapeseed, or butter; ¼ cup peanut oil (preferred) or neutral oil, like corn or grapeseed, or butter; ¼ cup peanut oil (preferred) or neutral oil, like corn or grapeseed, or butter; ¼ cup peanut oil (preferred) or neutral oil, like corn or grapeseed, or butter; Chopped fresh cilantro leaves for garnish; ½ cup chopped onion; Fresh lemon juice to taste; Salt and black pepper to taste; Salt and black pepper to taste; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

An unusual combination of textures and flavors, but—like the eggplant and apple mixture—one that really works. Serve in combination with other Indian dishes or as an unusual side dish with Western food.

Other vegetables you can prepare this way: for the eggplant, substitute cauliflower or thick slices of red or yellow bell pepper or a combination.

Ingredients

Asia
India
Side dish
Spicy
Gluten-free
Vegan

Ingredients

Method