Baingan Aloo Ki Sabzi
Servings 4 -5
Ingredients
- Eggplant/Brinjal/Baingan- 1/2 kg
- Potato - 2 peeled
- Tomatoes - 3 chopped
- Panch phoran - ¼ tsp
- Asafoetida hing - 1-2 pinch
- Garlic paste - 1 ½ tbsp
- Turmeric powder Haldi - ½ tsp
- Coriander powder dhania - 1 tbsp
- Cumin powder - 1 tbsp
- Red chili powder - as per the taste
- Whole red chilli - 2 broken into two pieces
- Salt as per taste
- Mustard Oil - 4.5 tbsp or as per required
Instructions
- Dice the potatoes and brinjal into cubes and soak them in cold water to avoid discoloration.
- Heat oil in a Pan/kadhai.
- Add panch phoran, asafoetida and whole red chilli.
- When it starts spluttering add brinjal, potato,turmeric and salt.
- Stir for few seconds and then cover the pan and cook for about 5 minutes on high heat.
- Now open the lid, add garlic, coriander seeds, cumin powder, chilli powder and mix well.
- Cook till the raw smell of masala goes off.
- Now add chopped tomatoes.
- Cover and cook on low heat till tomatoes gets little mushy and the vegetables are well cooked.
- It goes well with plain chapati(indian bread) or partha.
- It can also be served as a side dish along with rice and dal.
Notes
Use tender brinjal not the mature one.
Left over sabzi makes great sandwiches or chappati roll.
If subji looks dry add three to four spoons of water.
Always cook brinjal on a high flame stirring it in between.
Do not add too much of masala's in it as it can spoil the taste.