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aloo-baigan

Aloo Baigan Subzi

Ingredients :

5-6 small eggplants/baingan/brinjals
4-5 potatoes, Peeled
1 tsp cumin seeds
1/2 tsp fennel seeds
2 tsp red chilli powder
1 tsp cumin powder
2 tsp coriander powder
1 tsp turmeric powder
1 tsp dried mango powder (amchur)
2 tsp garam masala powder
Finely chopped cilantro(coriander) leaves
1 Tbsp Oil
Salt to taste

Method :

Cut the potatoes and eggplants, vertically into wedges.
Keep the cut potatoes and eggplants in salted water.
Heat oil in a deep bottomed pan (kadai), add cumin and fennel seeds.
When the seeds change color, add potatoes and saute them for 2-3 minutes.
Add all the dry spice powders and salt, mix properly.
Add the cut eggplant wedges, mix, cover and cook for 10-15 mins on a low flame.
Keep checking the veggies, after about 5 mins, and mix, so that they don’t stick to the bottom of the pan.
Add very little water, if the veggies are sticking.
When the potatoes and brinjals are cooked, sprinkle chopped cilantro (coriander).
Serve hot with chapati, puris or parathas.

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