Aloo Baingan ki sabzi
Aloo Baingan ki sabzi is a flavorful Journey into Indian cuisine wherein potatoes (aloo) and eggplants (baingan) are bring together alongwith other aromatic spices resulting in a dish that is both hearty and aromatic.
Ingredients
- 500 gram baingan/brinjal/eggplant
- 3 potatoes
- 2 big onions (chopped)
- 3 tomatoes (roughly chopped)
- 1 tbsp ginger garlic paste
- Pinch of hing/Asafoetida
- 1 tsp cumin seeds
- 2 green chilies
- Red chilli powder to taste
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp Garam or Thanda Masala
- Salt to taste
- 4-5 tbsp oil
- 1/2 cup water
- Coriander leaves for garnish
Instructions
- Firstly cut the brinjal lengthwise or the way you like.
- If the length of each slice is too much, you can cut into halves.
- Put the brinjal into water to prevent them from turning black.
- Also peel and cut the potatoes into the same length in which brinjal were cut.
- Put the potatoes as well in water to prevent them from turning dark. Keep aside.
- Heat 4-5 tbsp of mustard oil in a pan.
- Add potatoes.
- Shallow fry them till they attain the begin to turn brown.
- Bring them out.
- Likewise shallow fry brinjal for 2-3 minutes.
- Take the brinjals out and keep aside.
- Add 1 tsp cumin seeds in oil.
- Also add 2 green chilies and 1 tbsp ginger garlic paste. Saute for couple of seconds.
- Add 2 chopped onions.
- Saute till onion turns slightly brown.
- Add 3 chopped tomatoes and salt to taste. Salt helps tomatoes to cook faster. Mix
- Put a lid and let the tomatoes cook on low heat.
- Cook tomatoes until they releases oil and begin to leave the sides of the pan.
- Add 1 tbsp coriander powder, red chilli powder to taste and 1/4 tsp turmeric powder. Mix.
- Add shallow fried potatoes and brinjal.
- Give them a good mix and add 1/2 cup water.
- Put a lid and cook on low heat for 10 minutes or until potatoes turn soft enough to eat.
- Lastly add 1 tsp of garam masala and mix.
- Aloo Baingan ki sabzi is ready. Serve hot after garnishing with fresh coriander leaves.