MENUS Aloo Paratha with Mustard Seed–Scented Eggplant

Aloo Paratha with Mustard Seed–Scented Eggplant

Ingredients

  1. Salt*
  2. 8 ounces Yukon Gold potatoes
  3. 8 ounces eggplant
  4. Fresh ginger
  5. 1 lemon
  6. 4 tablespoons vegetable oil*
  7. 1 teaspoon curry powder
  8. Pepper*
  9. 1 onion
  10. Garlic
  11. 1 can diced tomatoes
  12. 1 1/2 teaspoons mustard seeds
  13. Fresh mint
  14. Fresh cilantro
  15. 2 whole wheat tortillas
  16. *not included
  17. **one head of garlic included in one of the meal bags

Summary

  • Servings: 2
  • Prep & Cook Time: 40 minutes

Nutrition

  • Calories: 516
  • Fat: 32
  • Carbohydrates: 55
  • Protein: 9

The first Indian dish many of us non-Indians learn to cook is aloo paratha, the flatbread that incorporates spicy mashed potatoes (aloo). It’s a beautiful dish, but not easy to make. This shortcut version substitutes whole wheat tortillas for homemade dough, so preparing it is as easy as making a quesadilla. We team it with a simple stew of tomato, eggplant, and crunchy mustard seeds.

Instructions

1.
Medium vegan aloo paratha with mustard seed scentedeggplant step 1

Put a medium pot of water over high heat and salt it. Scrub and cut the potatoes into chunks; add to the pot and bring to a boil. Adjust the heat so the water bubbles steadily, cover, and cook until fork-tender, 10 to 15 minutes.

2.
Medium vegan aloo paratha with mustard seed scentedeggplant step 2

Rinse and cut the eggplant crosswise into 1/2-inch-thick slices. Peel and mince the ginger; rinse and halve the lemon. Put 1 tablespoon oil in a large skillet over medium heat. Add the ginger, sprinkle with salt, and cook, stirring until it’s fragrant, 1 to 2 minutes. Remove the pan from the heat; stir in the curry. Drain the potatoes and add to the pan with the juice of half a lemon (save the rest for another use) and mash until mostly smooth. Adjust the seasoning. Put into a bowl and wipe the skillet clean.

3.
Medium vegan aloo paratha with mustard seed scentedeggplant step 3

Put 1 tablespoon oil in the same medium pot over medium-high heat. Add the eggplant, sprinkle with salt, and cook, stirring frequently until it begins to soften and brown, 5 to 10 minutes. Peel, trim and chop the onion and 3 garlic cloves. Lower the heat to medium, add the onions and garlic, and cook, stirring frequently until the onions are soft and translucent, 3 to 5 minutes more. Add half the diced tomatoes (save the rest for another use) and the mustard seeds and bring the mixture to a boil. Lower the heat so it bubbles steadily, cover, and cook, stirring occasionally until thickened, 10 to 15 minutes.

4.
Medium vegan aloo paratha with mustard seed scentedeggplant step 4

Rinse, dry and strip the mint; chop enough leaves to measure about 1 tablespoon; set aside. Rinse, trim the toughest stems, and chop the cilantro to measure about 2 tablespoons; stir into the potatoes. (Save the rest of the herbs for another use.) Stir the cilantro into the potatoes; reserve the chopped mint. (Save the rest of the herbs for another use.) Divide and spread the filling over one half of each tortilla and fold over to enclose.

5.
Medium vegan aloo paratha with mustard seed scentedeggplant step 5

Put 2 tablespoons oil in the skillet over medium heat. When it’s hot, add the filled tortillas and cook until bottoms are brown and crisp, about 1 minute. Turn carefully and cook until other sides are brown, another 30 seconds. Transfer to a cutting board and cut them into wedges. Taste the eggplant and adjust the seasoning; garnish with the mint.