There are some days you are running like a road runner, some days hopping like Bugs Bunny, some days you are like Garfield (lazyyyy) ....and some days you are "Yourself".....Okay, I think I am watching too much of toons....
But, to tell you the truth, the channels running animations and toon shows are sometimes worthier to watch than the ones running "abundant-usage-of-heavy-saris-and-makeup" channels. I sometimes feel like watching "Chota Bheem", "Dora, the Explorer", "Tom & Jerry (old shows)", and many others (not an ardent follower of Japanese-to-Hindi animations). They are better than watching those "I Hate Ekta Kapoor" serials (okay, I admire the fact that she provides food, clothes, and shelter to many people).
If cartoons are boring, switch on to the Travel & Food Channel, the Discovery channel, the Animal Planet, or the National Geographic. The programmes aired on these channels are a wonderful source of information. Programmes like Globe Trekker (I love Megan and Justin Shapiro), Discover India, Planet Earth are a Pandora's box.
So here is Aloo Baingan with TV thoughts (I was watching Discover India while making this dish and I didn't screw up...heehee).
Aloo Baingan in Green Paste
For four portions:
- 2 medium-sized potatoes, peeled and cut in form of cubes.
- 3 medium-sized aubergines (brinjal), the small ones, cut in the form of cubes.
- 2 tablespoon of ginger-garlic paste.
- 1 teaspoon of green chillies paste.
- 1 teaspoon of turmeric powder.
- 1 teaspoon of Amchur (dry-mango) powder. This gives a sour yet a different taste to a gravy.
- 1 teaspoon of Sabzi Masala (I use Badshah).
- 1 teaspoon of mustard seeds, some asafoetida (hing).
- Some salt, sugar (optional).
Ginger-garlic paste and green chillies paste
- Heat a deep pan and add some oil. When the oil is heated, add some mustard seeds and as they crackle add some hing.
- Add the diced potatoes. Saute for a while. Now add the ginger-garlic paste. Mix well.
- After a minute, add the green chillies paste. Saute for 2-3 minutes.
- Now add the aubergine.
- Add the sabzi masala, the amchur powder, the turmeric powder, and mix well. Add some salt and sugar.
- Now add some water and cook for almost 10 minutes.
- If the potatoes and aubergine are cooked, cook for another 2 minutes till all the water evaporated. The dish should let out the oil. hmm...fats...bad...
- Remove from the stove and serve hot with chapatis or as a side dish with rice.