Sunday, February 9, 2014

Eggplant & Potato Curry

Eggplant - 1, medium size, cubed
Yukon Gold Potatoes - 2, cubed
Yellow Onion - 1, chopped
Ginger - 1/2 inch, grated
Garlic - 2 cloves, grated
Green chilies - 2
Tomato - 1, grated
Turmeric - 1/2 tsp
Salt to taste
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Water - 1/2 cup
Cilantro - a handful, chopped

Heat oil in a pan and temper with cumin seeds. Then add the potato cubes and saute for a couple of minutes. Once they are slightly done, add the onions, ginger, garlic, and turmeric.

Then add the eggplant and let it all cook together. Pour in 1/2 cup of water, salt and let it cook on medium heat with closed lid. Midway, add the grated tomato.

Cook till the eggplants are soft and the gravy comes together. Sprinkle cilantro on top and serve hot.

Adapted from

Thursday, February 6, 2014


Dried Chickpeas - 1 cup
Water - 2 cups
Rock Salt
Cayenne Pepper - 1/4 tsp
Paprika - 1/4 tsp
Extra Virgin Olive Oil - 2 tbsp
Lemon Juice - of 1/2 lemon
Tahini / Sesame paste - 1 tbsp
Garlic - 1 clove, minced

Soak the chickpeas overnight in plenty of water. Drain and add 2 cups of water and cook in a pressure cooker for 15 minutes on low heat after full pressure is reached. Remove and keep aside along with all the cooking liquid to cool down.

Take the boiled chickpeas along with the cooking liquid and add the minced garlic, rock salt, lemon juice, tahini, cayenne pepper and olive oil.

Blend in a blender till smooth. Remove on the serving bowl, drizzle more olive oil on top, sprinkle some paprika and serve with whole grain pita chips or corn chips.