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Alu Bengan (Potato and Eggplant)
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You can serve this flavorful vegetarian North Indian dish either as a vegetarian main dish along with rice or as a side dish. Either way, it goes great with naan (as usual!)

Serves: 4

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North Indian Vegetarian Main Dish

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1 lb. potato, peeled
1 medium eggplant, unpeeled
2 medium onions, chopped
1/2 tablespoon powdered ginger
1/2 teaspoon powdered garlic
2 medium tomatoes
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
Salt to taste
3 tablespoons vegetable oil
1/2 cup chopped cilantro


  1. Cut potatoes, eggplant and tomatoes into small cubes, about 1/2 inch on a side
  2. Heat the oil over medium-high heat in a large skillet or frying pan. Fry the onion for 1 minute.
  3. Add garlic, ginger, cumin, turmeric and coriander; mix well and continue frying for 2 minutes.
  4. Add the cubed potato and eggplant and cook for 15 minutes.
  5. Add tomato, and continue cooking for 3
  6. minutes.
  7. Sprinkle with cilantro and serve warm.

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