Aloo Baingan | How to make aloo baingan sabzi?
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2-3 people
- 1 large baingan/eggplant/aubergine or 3-4 small brinjals
- 1-2 medium sized aloo/potatoes
- 1 Tbsp oil
- 1 Tsp mustard seeds
- ½ Tsp turmeric
- ½ Tsp red chilli powder
- ¾ Tsp amchur/dry mango powder
- ½ tsp garam masala
- Salt to taste
- Coriander to garnish
- Slice baingan and aloo into thick sticks. Keep aside
- Pound mustard seeds in a mortar or powder it coarsely
- Heat oil, add pounded mustard seeds. Fry for a few seconds
- Mix all masalas together, turmeric, red chilli powder, amchur powder, garam masala powder
- Add these powders into the oil. Fry for a few seconds
- Add sliced aloo and baingan. Add salt
- Mix well till masala coats the vegetables
- Cover and cook without any water till aloo becomes soft and cooked through
- Garnish with chopped coriander
- Serve with rotis or phulkas
Keep everything ready. To avoid sliced baingan turning brown due to oxidation add them immediately to masala after chopping them
Use mustard oil in place of mustard seeds
Adjust masalas according to your taste
Recipe by Food Of Interest at https://foodofinterest.com/aloo-baingan/
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