Potato and Aubergine Charchari a la MartinIngredients:6 tbsps ghee or vegetable oil1 tsp black mustard seeds 1 tbsp minced ginger 1/4 tsp asafetida 5 med potatoes cut into 1 inch cubes 1 aubergine (eggplant) cut into 1 inch cubes 2 cups vegetable stock 10 leaves of spinach 1/2 tsp turmeric grated zest and juice from 1 lemon 1/2 inch cinnamon stick 5 freshly ground cloves 1/4 tsp ground fennel seeds 1/8 tsp ground nutmeg 1 1/2 tsp salt Method:Heat ghee over medium heat in big very non-stick pan. Add black mustard seeds, ginger and fry until mustard seeds start to pop. Add asafetida and 5 seconds later add potatoes, fry potatoes for 3-5 mins. Add all the other ingredients and simmer partially covered for 1/2 hour without stirring until potatoes are well cooked. Add water if it gets too dry. Cook on very high heat without stirring for at least 5 mins until there is a thick burnt crust at the bottom of the pan. Stir in the crust and serve
immediately. |