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Vegetarian Vindaloo with Eggplant & Mushroom Yum
Course side dish
Cuisine goan
Prep Time
20 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
For the Curry:
  • 1 Eggplant – I used an Italian eggplant medium , chopped into large pieces
  • 1 Red Pepper – medium, chopped into large pieces
  • 8 , quartered Mushrooms if – halved or large (I used cremini or brown mushrooms)
  • 1 Red Onion – large, chopped
  • ½ cup tomatoes Crushed
  • 1 Cinnamon ” stick
  • 1 tsp Mustard seeds
  • 4 Spring Onions – both green and white parts chopped
  • 3 tbsps Cilantro – finely chopped
  • to taste Salt
For the Marinade:
  • ¼ cup Balsamic vinegar
  • 4 cloves Garlic
  • 1 Ginger ” – piece
  • 1 tbsp Extra virgin Olive oil
  • 2 tsps Coriander Ground
  • 2 tsp Mustard seeds Ground
  • 1 tsp Cumin seeds Ground
  • ¼ tsp Turmeric
  • 1 tsp Garam Masala
  • 1 tsp chili powder Red
  • 1 tsp Salt
  • 1 tsp Sugar
Course side dish
Cuisine goan
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Curry:
  • 1 Eggplant – I used an Italian eggplant medium , chopped into large pieces
  • 1 Red Pepper – medium, chopped into large pieces
  • 8 , quartered Mushrooms if – halved or large (I used cremini or brown mushrooms)
  • 1 Red Onion – large, chopped
  • ½ cup tomatoes Crushed
  • 1 Cinnamon ” stick
  • 1 tsp Mustard seeds
  • 4 Spring Onions – both green and white parts chopped
  • 3 tbsps Cilantro – finely chopped
  • to taste Salt
For the Marinade:
  • ¼ cup Balsamic vinegar
  • 4 cloves Garlic
  • 1 Ginger ” – piece
  • 1 tbsp Extra virgin Olive oil
  • 2 tsps Coriander Ground
  • 2 tsp Mustard seeds Ground
  • 1 tsp Cumin seeds Ground
  • ¼ tsp Turmeric
  • 1 tsp Garam Masala
  • 1 tsp chili powder Red
  • 1 tsp Salt
  • 1 tsp Sugar
Instructions
  1. Prepare the Marinade: Grind all the ingredients listed under Marinade along with 2-3tbsp water.
  2. Marinate the Veggies: Marinate eggplant, pepper and mushrooms in the marinade for 1 hour.
  3. Make the Curry: Heat 2tbsp oil in a large pan; add the onions and cook until they turn golden brown on medium flame, about 8-10 minutes.
  4. Add marinated veggies along with the marinade. Cook on medium flame for 5-8 minutes.
  5. Then add crushed tomatoes and cinnamon stick, cook on medium-low flame, covered for 35-40 minutes or until the veggies are completely tender.
  6. Finally add the mustard seeds, check the seasoning. Garnish with chopped cilantro and green onions. Serve with steamed rice or bread.
Recipe Notes

I served with stuffed buns and leftover peanut rice — a very non-Goan combination 🙂

Lets check out what my fellow marathoners have cooked today for BM# 26.

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