Batata Batemjaan ~ Potato Aubergine Casserole
Servings 4 -6
Ingredients
- 4 medium potatoes
- 1 large eggplant/ aubergine - around 500 gm
- 2 large tomatoes
- Olive oil as needed
- Salt and pepper as needed
- Parsley or coriander leaves for garnish
- FOR THE SAUCE:
- 1 1/4 cup yogurt refer notes
- 3 heaped tsp Madras curry powder
- 1/2 tsp turmeric powder
- 3/4 tsp Kashmiri red chilli powder
- Salt to taste
Instructions
- Wash the potatoes well. Slice into thin roundrels. Boil water and drop in the potatoes and let it cook for 10-15 minutes. The potatoes still be partly cooked. Drain and set aside.
- Wash and slice the aubergine into roundrels. Sprinkle salt and set aside in a colander to drain off the excess juices. Wash and drian.
- Heat some olive oil in a frying pan. Pan fry the aubergine slices for a minute a side. Drain and set aside.
- Slice the tomatoes into roundrels and set aside.
- Preheat oven to 200 degrees.
- Keep a large oven plate ready. Layer the potatoes, aubergines and tomatoes in to the dish. Sprinkle black pepper in between.
- Whisk together all the ingredients under "for sauce". Spread on top of the arranged vegetables. Drizzle some olive oil.
- Bake for 20 minutes. Take out, toss all the ingredients so that the sauce coats. Put back into the oven and bake for 40 to 50 minutes till the potatoes are cooked.
- Take out, garnish with coriander or parsley leaves and serve hot with sides of choice.
Notes
I used only 1 cup of yogurt in my sauce but would have loved to use more, and hence mentioned the increased quantity in the recipe.
You may use regular curry powder instead of Madras curry powder, even though the flavors may be a little different. Add 1 tsp of Kashmiri chilli powder if using regular curry powder.
You may use regular curry powder instead of Madras curry powder, even though the flavors may be a little different. Add 1 tsp of Kashmiri chilli powder if using regular curry powder.