Punjabi Eggplant and Potatoes (Aloo Baingan)

 

3 cups rice, cooked

1 medium eggplant, stem end removed, cut into 1/2-inch dice (approx. 4 cups)

1 1/2 lbs. baby potatoes, cut in half

1 medium yellow or red onion, peeled and chopped

1 tsp ginger paste (or grated fresh ginger root)

6 cloves garlic, peeled and coarsely chopped

1-2 jalapeño chiles, seeded and minced

1 Tbsp ground cumin

1 Tbsp ground chili powder

1 Tbsp garam masala

1 tsp yellow curry

1/4 cup olive or canola oil

salt, or to taste

1-2 Tbsp chopped fresh cilantro, optional

Cut baby potatoes into bite-sized pieces and boil in a pot of water until soft.

Meanwhile, combine eggplant, onion, ginger, garlic, jalapeño peppers, cumin, chili powder pepper, garam masala, yellow curry powder and oil in a large skillet, one at a time, stirring occasionally. Add potatoes once they are cooked and stir well. Add some water, if needed. Simmer until everything is blended and soft. Serve over rice and garnish with cilantro, if desired.