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aloo baingan

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Here is a recipe for Aloo Baingan, a famous North Indian dish made with potatoes and eggplant:

Fixings:

2 medium-sized eggplants (baingan), cut into blocks
2 medium-sized potatoes (aloo), stripped and cut into blocks
1 onion, finely slashed
2 tomatoes, finely slashed
2 green chilies, cut the long way
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red bean stew powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
2 tablespoons oil
New coriander leaves for decorating
Guidelines:

Heat oil in a container or skillet over medium intensity. Add cumin seeds and let them splutter.

Add the cleaved onions and green chilies to the skillet. Sauté until the onions become brilliant brown.

Add the cubed potatoes and cook for around 5 minutes, mixing incidentally.

Presently, add the hacked tomatoes and cook until they become delicate and soft.

Add turmeric powder, red bean stew powder, coriander powder, and salt. Blend well to cover the vegetables with the flavors.

Tenderly add the cubed eggplants to the container. Combine everything as one so the flavors coat the eggplant and potatoes equally.

Cover the container with a top and cook on low intensity for around 15-20 minutes or until the vegetables are delicate, blending infrequently. Whenever required, you can sprinkle a little water to keep the vegetables from adhering to the lower part of the container.

When the vegetables are cooked, sprinkle garam masala over the dish and blend well.

Decorate with new coriander leaves.

Serve the Aloo Baingan hot with roti (Indian bread) or rice.

Partake in your heavenly Aloo Baingan!

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