Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great
Potatoes and Eggplant (Aloo Baingan)
Page 154
Cuisine: Indian | Course Type: Main Courses
(1 review)
Tags:
Recipe Reviews
Leeka from Hamilton, ON
This was not as successful as I'd hoped. I think to acheive that delicious melding of spices with the tomato gravy that Indian sauces so often have, five minutes is nowhere near enough time to cook down fresh tomato with the spices. I added the chopped tomatoes a little early, near the end of the potato cooking process and it still had no effect. I also added a touch of sweetener because I found the fresh tomato too acidic. I'm hoping the leftovers taste better once the flavours have more time to combine.
Login or register to add your own review of this recipe.