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Vegetarian Vindaloo with Eggplant & Mushroom

Author: Pavani
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: goan
Servings: 4 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

  • Prepare the Marinade: Grind all the ingredients listed under Marinade along with 2-3tbsp water.
  • Marinate the Veggies: Marinate eggplant, pepper and mushrooms in the marinade for 1 hour.
  • 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.
  • Add marinated veggies along with the marinade. Cook on medium flame for 5-8 minutes.
  • Then add crushed tomatoes and cinnamon stick, cook on medium-low flame, covered for 35-40 minutes or until the veggies are completely tender.
  • Finally add the mustard seeds, check the seasoning. Garnish with chopped cilantro and green onions. Serve with steamed rice or bread.

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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