Description
Aloo Baingan Recipe – Potato And Eggplant Curry, Spicy aloo baingan is a delicious side dish for your naan and rice. Aloo baingan is a potato and eggplant curry. This potato and eggplant-based semi-dry vegetable dish is a simple and speedy option for weekday meals as well as the kids or adult lunchbox.
Ingredients
Scale
- 2 medium – Eggplant (long thick slices)
- 3 – Potato (long thick slices)
- 2 big – Onion (chopped)
- 4 – Green chilies (slit)
- 2 – Red dry chili
- 1 tbsp – Cumin seeds
- 3 tbsp – Tomato puree
- 1 tsp – Turmeric powder
- 2 – Bay leaf
- 4 tbsp – Mustard oil
- 1 tbsp – Ginger paste
- 1 tbsp – Garlic paste
- 1 tbsp – Kashmiri red chili powder
- 1 tbsp – Cumin powder
- 1 tbsp – Coriander powder
- 2 tbsp – Coriander leaves chopped
- Salt to taste
- 1 tsp – Garam masala powder
- 1 tsp – Amchur powder/ Dry mango powder
- Water as required
Instructions
- In a frying pan, add mustard oil and keep medium to high flame.
- Add eggplant in long thick slices.
- Stir the eggplant slices with a spatula, and fry them for 10 minutes. Take them out and keep them aside.
- In the same oil, add potato long thick slices.
- Stir the potato slices with the spatula.
- Add a little salt to the potato slices.
- Fry the potato slices till they are golden brown and a little soft for 12 minutes. Take out and keep them aside
- Add cumin seeds when they crackle add dry red chili and bay leaves
- Add chopped onions.
- Saute the chopped onions for 3 minutes till translucent
- Add ginger and garlic paste. Saute till the raw smell goes away.
- Add slit green chilies. Saute for 1 minute.
- Add cumin powder, red chili powder, coriander powder, and turmeric powder.
- Saute them for 30 seconds.
- Now add tomato puree.
- Saute for 3 minutes on medium flame.
- After 3 to 4 minutes oils separates from the masala.
- Now add salt to taste, garam masala powder, and dry mango powder.
- Saute for 1 minute.
- Now add 1 cup of water.
- Mix nicely and let the gravy cook for 3 minutes.
- Add the fried potatoes and fried eggplant to the gravy.
- Mix nicely and let it cook for 2 minutes
- Sprinkle coriander leaves and mix.
- Now take it out on a serving plate. Serve hot with chappati or roti.
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Notes
- The potato and eggplant should first be cut into homogeneous, medium-sized cubes. How does that assist? Vegetables cook more quickly and uniformly.
- As soon as the potatoes and eggplant are cut, immerse them in water until you are ready to use them. The simple explanation for this is to avoid oxidation.
- Apple slices exposed to the weather and left uncovered have definitely caught your attention. Similar processes do place in some vegetables. Eggplants don’t become dark if they are soaked in water, especially salted water.
- The final and most crucial piece of advice is to cook the potatoes first and then add the eggplant. On the cooktop, the root vegetable needs more time to cook.
- When you put both in the pan at once, you run the risk of getting a dish that is either overcooked or unevenly cooked.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove-Top
- Cuisine: Indian
Nutrition
- Serving Size: 4 people
- Calories: 195Kcal
- Sugar: 7g
- Sodium: 65mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 1g