Aloo Baingan Recipe:
Aloo Baingan (Potato Eggplant Curry) is an essential however flavorful Indian style sabji that is made by cooking potatoes and eggplant with tomato and common family spices. The sabzi arranged by this recipe has a small gravy surface and goes well with chapati, phulka roti, and paratha. You can utilize any sort of baingan (purple, green, huge, little) concurring to the accessibility to make this dish.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2 servings
Ingredients:
| 1 huge Potato (approx. 150 gms), peeled and diced |
| 1 long Eggplant (approx. 200 gms), diced |
| 3 tablespoons Oil |
| 1/2 teaspoon Cumin Seeds (jeera) |
| 1/2 teaspoon Ginger-Garlic Paste |
| 1 medium Tomato, chopped |
| 1/4 teaspoon Turmeric Powder |
| 1/2 teaspoon Red Chilli Powder (or as per taste) |
| 1 teaspoon Cumin-Coriander Powder |
| Salt, to taste |
| 1/4 cup Water |
| 2 tablespoons finely chopped Coriander Leaves, for garnishing |
Directions:
- Peel and dice the potato into long pieces. Dice baingan (eggplant) into long pieces as appears in the picture. Keep diced potato and baingan in two isolated bowls filled with water to prevent them from turning brown.
- Heat 3 tablespoons oil in a 3-liter capacity pressure cooker or a heavy-based kadai or nonstick dish over medium fire. Include 1/2 teaspoon cumin seeds.
- When they begin to sizzle, include 1/2 teaspoon of ginger garlic paste.
- Sauté for 30-40 seconds.
- Add chopped tomato (1 medium). Sauté until tomato turns delicate, for around 1-2 minutes.
- Add diced potato (1 huge). Blend well and sauté for a minute.
- Add diced baingan (eggplant).
- Mix well and sauté for 2-3 minutes over medium fire. This step is fundamental to improving the flavor of the sabji.
- Add 1/4 teaspoon turmeric powder, 1/2 teaspoon ruddy chili powder (or as per taste), 1 teaspoon cumin-coriander powder, and salt to taste.
- Mix well.
- Add 1/4 cup water. Blend well.
- Close the pressure cooker with a cover and cook for 1 shriek over medium fire. (If you are utilizing a kadai at that point cover it with a cover and cook until the potatoes turn delicate. Blend in between 2-3 times to avoid the sabji from staying. It will take approx. 5-7 minutes.)
- Turn off the fire. Let the pressure discharge normally. Evacuate the top and check the potato whether is cooked or not.
- Garnish with chopped coriander leaves, Aloo Baingan is prepared to serve with phulka roti and yellow masoor dal for lunch.
Tips and Variations :
- Any sort of baingan(brinjal, eggplant) can be utilized for this recipe.
- Quantity – You can alter the amount of potato and baingan as per the availability.
- Less Oil – You can utilize as it were 1 tablespoon of oil to make this curry.
Taste: Spicy
Serving Ideas: Serve aloo baingan with jeera paratha, chapati or phulka roti, plain rice, tadka dal, and salad as a total dinner for lunch or dinner.