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Char-Flavored Spiced Eggplant and Potatoes BAIGAN ALOO CHARC – vegetarian recipe
Stav Kogan

Char-Flavored Spiced Eggplant and Potatoes BAIGAN ALOO CHARCHARI

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Servings: 4 servings
Calories: 285
Ingredients Method Nutrition

Ingredients
  

  • 6 tbsp (90 ml) Fat ghee, OR a mix of 2 tbsp (30 ml) peanut oil and 4 tbsp (60 ml) melted butter.
  • 1 tsp (5 ml) Whole Spices black mustard seeds.
  • 1 tbsp (15 ml) Aromatics shredded fresh ginger; 2–3 hot green chilies (cored and slivered).
  • 0.25 tsp (1 ml) The Hing yellow asafetida powder (Cobra brand; reduce others by 75%).
  • Herbs: 6–8 fresh curry leaves; 10–12 fresh spinach leaves (coarsely chopped).
  • 5 medium The Base waxy potatoes, 20 oz (570 g), peeled and in 1-inch (2.5 cm) cubes; 1 medium eggplant, 16 oz (455 g), in 1-inch (2.5 cm) cubes.
  • 1.66 cups (400 ml) Liquid vegetable stock or water.
  • 0.5 tsp (2 ml) Ground Spices turmeric; 0.5-inch (1.5 cm) cinnamon stick; 3 ground cloves; 0.25 tsp (1 ml) ground fennel; 0.25 tsp (1 ml) ground nutmeg.
  • 1.25 tsp (6 ml) Seasoning & Zest salt; 0.25 tsp (1 ml) lemon zest; 1 tbsp (15 ml) lemon juice.
  • The Non-Stir Secret: The hallmark of a great Baigan Aloo Charchari is the char. Resisting the urge to stir during the final five minutes of cooking allows the natural sugars in the eggplant and potatoes to caramelize and create that distinguished crust.
  • Consistent Cube Size: Cut your potatoes and eggplant into uniform 1-inch (2.5 cm) cubes. This ensures they cook at the same rate, preventing the eggplant from turning into a mushy paste before the potatoes are tender.
  • Fresh Spice Grinding: For the most aromatic result, grind your cloves, fennel seeds, and nutmeg just before adding them to the pan. Pre-ground spices lose their volatile oils quickly, but freshly ground spices make this version of Baigan Aloo Charchari truly authentic.
  • Temperature Control: If you notice the vegetables sticking too early, add a tablespoon of water around the edges of the pan rather than stirring. This creates steam that helps the potatoes soften without breaking their shape.

Method
 

  1. Heat the 6 tbsp (90 ml) ghee or 2 tbsp (30 ml) oil in a heavy 3-quart (3-liter) nonstick pan over moderate heat.
  2. Add the 1 tsp (5 ml) mustard seeds, ginger, and chilies to the fat; fry until the seeds sputter and turn gray.
  3. Sprinkle in the 0. 25 tsp (1 ml) asafetida and curry leaves, then stir in the 20 oz (570 g) of cubed potatoes within 5 seconds.
  4. Fry the potatoes for 2–3 minutes while tossing with a wooden spoon (add the 4 tbsp/60 ml butter now if you started with oil).
  5. Add the 16 oz (455 g) of eggplant, spinach, stock, turmeric, zest, juice, cinnamon, cloves, fennel, nutmeg, and 1. 25 tsp (6 ml) salt.
  6. Bring the mixture to a boil, then reduce heat to low and partially cover to cook for approximately 30 minutes.
  7. Monitor the pan occasionally to ensure the Baigan Aloo Charchari isn't drying out too fast; add a splash of water if needed.
  8. Once the vegetables are fork-tender and the liquid is fully absorbed, allow them to sizzle in the remaining ghee.
  9. Increase the heat to moderately high and fry the vegetables without stirring until a charred crust forms on the bottom.
  10. Gently fold the charred crust back into the soft vegetables just before removing from the heat to serve.

Nutrition

Calories: 285kcalCarbohydrates: 32gProtein: 4gFat: 6g

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