Arvi Baingan
A home-style recipe for Arvi Baingan. Serves 4, ready in about 40 minutes.
Ingredients
- 300 g taro (arvi)
- 4 tbsp oil
- ½ tsp ajwain (carom seeds)
- 1 onion, sliced
- 1 tsp ginger-garlic paste
- 2 tomatoes, chopped
- 1 tsp salt
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp coriander powder
- 2 round eggplants (baingan, about 300 g), cubed
- A handful of fresh coriander, to finish
Missing something?
- No taro (arvi)? Use potato (cooks faster).
- No eggplant (baingan)? Use tori or potato.
- No onion? Use spring onions, or a little onion powder (less depth).
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
Method
- Boil the arvi in its skin for 10–12 minutes, until a knife goes in with a little resistance. Cool, peel and cut into rounds.
- Heat the oil and add the ajwain. Add the onion and fry for 5 minutes until light golden. Add the ginger-garlic paste for 1 minute.
- Add the tomatoes, salt, chilli, turmeric and coriander powder and cook for 5–7 minutes into a thick masala.
- Add the baingan, cover and cook on low heat for 8 minutes.
- Add the arvi and stir gently. Cover and cook for 5 minutes more, then dry off any water and add the coriander.
Tip: Oil your hands before peeling arvi; it can make the skin itch.