Panfried Spicy Potatoes with Eggplant

Name: Panfried Spicy Potatoes with Eggplant
Yield: makes 4 servings
Ingredients: About 1 1/2 pounds waxy potatoes; About 1 1/2 pounds firm eggplant, preferably a small variety; 1/4 cup peanut oil (preferred) or neutral oil, like corn or grapeseed, or butter; 1 jalapeño or 2 smaller fresh chiles, stemmed, seeded, and minced, or 1 teaspoon hot red pepper flakes, or to taste; 1 tablespoon minced garlic; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; Salt and black pepper to taste; 1/2 cup chopped onion; Fresh lemon juice to taste; Chopped fresh cilantro leaves for garnish

December 14, 2011

An unusual combination of textures and flavors, but—like the eggplant and apple mixture on page 458—one that really works. Serve in combination with other Indian dishes or as an unusual side dish with Western food. Other vegetables you can prepare this way: for the eggplant, substitute cauliflower or thick slices of red or yellow bell pepper or a combination.

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