Alu Begun-er Chonka (Bengali recipe: Stir-fried Potatoes and Eggplant)

My mom prepares this simple stir-fry usually during winters when it can be enjoyed with hot phulko Luchi (deep fried puffed breads) or Paratha fried in ghee. Also in India, eggplant tastes better during winters with less seeds. So, this time when I went to India for my sister’s wedding I took the recipe from her. Reason? This is a simple, easy to prepare dish and tastes amazing. Try this recipe and don’t skip the cilantro because it will bring that fresh aroma and add flavor.

Ingredients:

• Potato - 2 medium russet potatoes, peeled and cut into small cubes, washed and drained
• Eggplant – 1 big, cut into small cubes, washed and drained
• Green Chili – 1-2, slit in half lengthwise 
• Panch Fhoron – ½ teaspoon
• Asafoetida – a pinch
• Turmeric powder – ¼ teaspoon
• Salt – ½ teaspoon
• Cilantro – a handful, washed and chopped
• Mustard Oil – about 2-3 tablespoons

Directions: 

• Heat a wok on medium- high heat.
• Add the Mustard Oil in it.
• When the oil starts smoking lower the heat and add the Panch Fhoron and Asafoetida in it.  
• When the spices start sputtering, add the Potatoes and Eggplant in it. 
• Increase the heat to medium and fry lightly. 
• Add the Turmeric powder and Salt and mix well.
• Keep stirring occasionally for 5 minutes then add 1-2 tablespoons of water and cover and cook for 5-10 minutes so that the Potatoes are well cooked. 
• Press a piece of Potato with the spatula and if it breaks the stir-fry is ready. Dry the extra moisture by increasing the heat and stirring.
• Add the Green Chilies and chopped Cilantro. Cover till ready to serve.
• Serve hot with Roti, Luchi or Paratha.

Love eggplant? Try these recipes as well:

• Baingan ka Bharta (Punjabi recipe: Eggplant with Onion and Garlic)
• Panch Bhaja (Crispy Deep Fried Vegetables)