Aloo Guti aru Bengena Torkari

Name: Aloo Guti aru Bengena Torkari
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 250 g baby potato (small, round, peeled and kept whole); 200 g eggplant (long purple, cut into 2-inch chunks); 2 tbsp mustard oil; 6 pcs whole black peppercorn; 2 pcs green cardamom (pods, lightly crushed); 2 pcs dried red chili (whole, stem removed); 2 pcs bay leaf (small); 1 inch ginger (grated or finely pounded); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pcs tomato (medium, chopped); 1 pinch salt; 1 cup water (warm); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(62)

TASTE SCORE

7/10

Golden pan-fried baby potatoes and purple eggplant chunks simmered together in a light, aromatic Assamese curry. Whole spices and ginger give it a delicate warmth without any onion or garlic, making it a simple yet deeply comforting everyday meal served with steamed rice.

PREP

15m

COOK

25m

SERVES

1 KATORI

147 cal

SERVINGS

METHOD · 7 STEPS

prep
Prep the vegetables.
1.Peel the baby potatoes and pat them dry.
2.Slice the eggplant lengthwise and cut into 2-inch long chunks. No need to peel.
fry
Pan-fry potatoes and eggplant separately.
1.Heat 1 tbsp mustard oil in a kadai or pan until it just begins to smoke.
2.Add baby potatoes and fry on medium heat until golden and lightly blistered (5-7 min). Remove and set aside.
3.Add remaining 1 tbsp mustard oil to the same pan.
4.Add eggplant chunks and fry until they soften and get some char spots (4-5 min). Remove and set aside.
TIPDon't crowd the pan — give the vegetables space to brown rather than steam.
temper · ~1 min
Temper the whole spices.
1.Ensure the pan has a thin film of residual oil. Add black peppercorns, green cardamom, dried red chilies, and bay leaf.
2.Sauté for 30 seconds until fragrant.
saute · ~5 min
Build the curry base with ginger and tomato.
1.Add grated ginger to the pan. Sauté for 1 minute until raw smell goes away.
2.Add chopped tomato, turmeric powder, and red chili powder.
3.Cook on medium heat, stirring, until the tomato breaks down and turns mushy (3-4 min).
simmer · ~10 min
Simmer the curry with vegetables.
1.Return the fried potatoes and eggplant to the pan.
2.Add salt and warm water. Stir gently to combine.
3.Cover and simmer on low heat for 8-10 minutes until potatoes are tender and flavors meld. The gravy should be light and brothy, not thick.
TIPStir carefully — the eggplant will be soft and can break apart easily.
garnish
Finish with fresh coriander.
1.Turn off the heat. Sprinkle chopped coriander leaves on top.
2.Let it rest covered for 2 minutes before serving.
serve
Serve hot with steamed rice.
Ladle into bowls, making sure each portion gets both potato and eggplant pieces with some light gravy.
TIPA squeeze of lemon juice at the table lifts all the flavors beautifully.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the baby potatoes completely dry before frying to prevent oil splatter and ensure a golden crust.
2
Use a heavy-bottomed kadai or pan to maintain steady heat during the two-step pan-frying process.
3
Let the mustard oil reach its smoking point to mellow its pungency and develop a nutty aroma.
4
Fry the eggplant in the same oil after the potatoes to infuse it with leftover spice residue.
5
Add warm water to the curry to keep the cooking temperature steady and prevent shocking the vegetables.
6
Simmer covered on low heat to allow the flavors to meld without overcooking the tender eggplant.
7
Let the finished curry rest for 2 minutes off heat before serving for deeper flavor integration.