Eggplant and Potato Stewed with Cumin Seeds and Fresh Ginger

Name: Eggplant and Potato Stewed with Cumin Seeds and Fresh Ginger
Cuisine: Indian
Ingredients: 2 teaspoons cumin seeds or 1 teaspoon seeds and 1 teaspoon ground cumin; 2 teaspoons cumin seeds or 1 teaspoon seeds and 1 teaspoon ground cumin; 4 to 5 tablespoons peanut or safflower oil; 4 to 5 tablespoons peanut or safflower oil; 4 large garlic cloves, thinly sliced; 1 large, firm eggplant (weighing about 1½ pounds); 3 small russet or red potatoes; 3 small russet or red potatoes; 2 tablespoons chopped cilantro; whole cilantro leaves for garnish; 1 tablespoon grated fresh ginger; 4 medium-sized tomatoes, fresh or canned, peeled, seeded, and chopped (about 1 cup); 1 bay leaf; 1 large yellow onion, cut into ½-inch squares; salt; ½ cup plain yogurt, approximately, at room temperature; ½ cup water or juice from the tomatoes; ½ cup water or juice from the tomatoes

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

This stew has a marvelous fragrance and pleasing textures, with the firm potato and the completely softened eggplant. The eggplant and potatoes are both roasted in the oven first, giving them a faintly smoky flavor. The vegetables take an hour to roast, leaving the cook free to prepare the rest of the meal or do something else altogether. The rest of the preparation for this dish is easy and takes but a few minutes.

This dish was shown to me years ago by a friend from India. I’m sur

Ingredients

Asia
India
Main course
Stew
Gluten-free
Vegetarian

Ingredients

Method