|aloo baingan sabzi|
Aloo baingan sabzi is one dish which can be made very easily and you don’t have to do fine chopping for it. Big sized pieces work just fine for this sabzi. I frequently make aloo baingan with few variations here and there like sometimes I also add garlic and ginger to it for enhanced flavor.
Recipe of aloo baingan sabzi
1 medium round baingan (eggplant/ brinjal/ aubergine)
2 potatoes- peeled and cubed
1 big tomato- roughly chopped into big sized pieces
1 onion- cut into 8 pieces
Salt to taste
3/4 tsp coriander powder
1/2 tsp red chilli powder (cayenne pepper)
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1 1/2 tbsp mustard oil or any other oil
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
and cut baingan into 1 inch pieces. In a pan, heat mustard oil to smoking point that is till vapors start coming out of it. Add cumin seeds and when they change color, add hing. Wash
2. Throw in all the vegetables including onion and tomato. Add salt and all the spices except garam masala powder. Mix well and cover the pan. Turn the heat to medium-low.
3. Cook till done, stirring occasionally. Add garam masala powder and increase heat so that all moisture evaporates if there is any. You have to frequently stir at this stage so that the aloo baingan sabji doesn't get burnt. Turn off heat and serve hot with roti or paratha. You can even have aloo baingan sabzi with steamed rice.