Gajar Matar Recipe (Carrot with Green Peas)

gajar matar

This is a very simple and easy to make recipe of gajar matar ki sabzi. It's so simple that you can prepare it on a regular basis without much hassle. What’s more this sabzi tastes very good besides being nutritious.
Recipe of gajar matar ki sabzi

3-4 medium sized gajar (carrot)

1 cup shelled matar (green peas) -fresh or frozen

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp garam masala

1/2 tsp amchoor (dry mango powder)

1 1/2 tbsp oil

How to cook gajar matar sabzi

1. Peel, wash and chop gajar in roundels.

2. Heat oil in a kadhai (heavy bottomed vessel) and add cumin seeds. When they turn darker, add hing.

3. Add gajar, matar, salt and all the spice powders except amchoor and garam masala. Mix well.

4. Turn the heat to low and cover the lid of the kadhai.

5. Cook, stirring occasionally, till gajar and matar turn soft.

6. Add amchoor and garam masala and mix. Cook for 1 minute uncovered. Turn off the heat.

7. Take out gajar matar in a serving bowl and serve hot with roti or paratha.

Aloo Matar Mangodi ki Sabzi

aloo matar mangodi ki sabzi

Aloo matar mangodi ki sabzi is a Rajasthani dish and is popular among Marwari community. They cook mangodi or moong dal wadis in many different ways. Here is my take on this sabzi.
Recipe of aloo matar mangodi ki sabzi
1/2 cup mangodi (moong dal wadi)
2 medium (aloo) potatoes- peeled and cubed
1/2 cup matar (green peas)
Salt to taste
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp garam masala
1 tomato- pureed
1/2 cup curd (yogurt)- beaten
1 1/2 tbsp oil
How to cook aloo matar mangodi ki sabzi
1. Heat 1/2 tbsp oil in a pressure cooker and add mangodi. Fry mangodi till reddish brown.
2. Turn off the heat and add 1 cup water to the pressure cooker. Close the lid of the cooker without turning on the heat.
3. After 15 minutes, open the lid and add cubed aloo and matar. Add 1 cup water, salt and all the spices except garam masala. Close the lid and pressure cook to 3-4 whistles. Turn off the heat.
4. Heat 1 tbsp oil in a tadka pan and add cumin seeds. When they turn darker, add tomato puree and saute till oil begins to separate.
5. When pressure drops down naturally in the cooker, open the lid and add tadka (tempering). Add garam masala and cook for 1 minute.
6. Turn off the heat and add beaten curd. Take out aloo, matar, mangodi ki sabzi in a serving bowl and serve hot with roti or paratha.

Samosa Recipe

samosa

Who doesn’t love samosa and that too homemade fresh and hygienic samosa? It’s usually bought from shops but let’s make it today at home.

Recipe of samosa

For the outer covering

2 cups maida

1 tbsp oil

1/2 tsp salt

For filling

4-5 aloo (potatoes) - boiled, peeled and cubed

1/2 cup matar (green peas) - boiled

2 inch piece ginger - grated

2-3 green chillies- chopped

1/2 tsp cumin seeds

Salt to taste

Chopped coriander leaves (cilantro)

1/2 tsp amchoor

1/2 tsp garam masala

2 tsp coriander powder

2 tsp oil

Oil for deep frying

1. For outer covering of samosa, take maida in a bowl and mix in salt and oil.

2. Slowly add water and knead into stiff dough. Cover the dough and keep aside for 20 minutes.

3. For filling, heat 2 tsp oil in a pan and add cumin seeds. When they change colour, add ginger and green chillies. Sauté for 1 minute.

4. Add potatoes and matar. Add salt and all the spices. Also add coriander leaves. Roast for a while.

Your filling is ready to stuff inside samosa.

How to make samosa

stuffing inside the cone

5. Take some dough and roll into a thin round or puri.

6. Cut the puri  to make 2 halves. Run wet fingers along the edges.

7. Make a cone by joining and pressing.

8. Stuff potato-peas mixture inside the cone and seal the third side so that stuffing doesn't come out while frying. Similarly make rest of the samosa from remaining dough and potato mixture.

9. Heat oil in a kadhai and deep fry 3-4 samosas at a time on a medium heat. Fry till samosa turn golden brown. Drain on an absorbent paper and serve hot samosa with green chutney and sweet tamarind chutney.

Note- samosas will be fried on a medium heat. Also fry samosas in batches.

You can also add small pieces of paneer and kaju kishmish (cashews and raisins) to the stuffing. 

Sprouts Sandwich

sprouts sandwich

Sprouts sandwich is a yummy way to eat sprouts. This way you can even make kids eat them. It’s rainy season here at home so it’s easy to grow sprouts hence these sprouts sandwich.

Recipe of sprouts sandwich

1 cup sprouts (sprouted dal like moong or moth)

1 onion- chopped

3 green chillies- chopped

2 potatoes- boiled, peeled and mashed

Salt to taste

Black pepper powder- to taste

Bread slices (I used brown bread)

Butter- as required

sprouts masala for sandwich

1. Pressure cook sprouts to 2 whistles with 1 tbsp water and salt.
2. In a bowl, mix sprouts, onion, green chillies and mashed potato. Add salt and black pepper powder.

3. Lightly butter bread slices on 1 side.

4. Take a buttered bread slice and place sprouts mixture on it. Cover it with another slice with buttered side down.

5. Place this in a sandwich toaster or grill them. Similarly make rest of the sprouts sandwich from remaining material.

Aloo Paratha (Potato Stuffed Indian Flatbread)

aloo paratha

Since hubby dear is a big fan of aloo paratha, it features regularly in our meals.  I try to make aloo paratha as thin and crisp as I can. Aloo ka paratha is the easiest to make stuffed paratha so newbies can also try their hands at it.

Recipe of aloo paratha/aloo ka parantha

Dough

2 cups atta (whole wheat flour)

1 cup water

1/2 tsp salt

Filling

4-5 medium aloo (potatoes) - boiled, peeled and mashed

3-4 green chillies- chopped

Salt to taste

Coriander leaves (cilantro) - chopped

Oil to shallow fry

1. In a bowl, add atta and salt. Slowly add water and knead atta into smooth dough (adjust the quantity of water as needed). Let the dough rest, covered, for 20 minutes.

2. Mix all the ingredients under filling to make aloo ka masala.

3. Pinch a ball (peda) out of dough and roll out into a 3 inch disk (dusting in dry flour as needed).

4. Grease this disk with the help of an oiled spatula or spoon. Place a portion of aloo ka masala at the center of this disk.

5. Gather the edges and reshape into a ball. Flatten this ball between your palms.

6. Roll out into a 5-6 inch paratha.

7. Heat a tava (griddle) and place this paratha over it (for the 1st parantha, grease the tava).

8. Cook the paratha from both sides applying oil. Cook till brown black specks appear on the surface of paratha. Remove from tava and serve aloo paratha with curd and pickle. Similarly make rest of the parathas with the remaining dough and alu mixture.

Potato Cutlet Recipe

potato cutlet

Potato cutlet can also be called as aloo tikki. This is mine and hubby’s favorite snack item. It’s not that I deep fry frequently but once in a while, it’s ok. This is a simple recipe of potato cutlet with no frills attached but works out well. The idea is to use 1 bread slice per medium size potato so that cutlet binds well and doesn’t break up in the hot oil.

Recipe of potato cutlet/aloo tikki

5 medium size potato (aloo) - boiled, peeled and mashed

5 bread slices (I used brown bread)

4 green chillies- chopped

Salt to taste

Chopped coriander leaves (cilantro)

1/2 tsp garam masala

Oil to deep fry

cutlet before frying

1. Dip each bread slice in water and immediately take out. Squeeze to remove excess water and mash them.

2. Mix all the above ingredients (including mashed bread) to mashed potato except oil.

3. Pinch small balls from the above mixture and make round balls. Flatten them between your palms.

4. Heat oil for deep frying in a kadhai/wok or a pan. When the oil is hot enough, turn the heat to medium. Wait for 2 minutes.

5. Place the cutlets in the oil (a few at a time) and fry from both sides, turning as needed.

6. Fry cutlet till reddish brown. Drain on an absorbent paper. Serve potato cutlet with tomato ketchup or green chutney.

Simple Potato Fry

simple potato fry

I make this simple potato fry often and everyone in my family relishes them. It's quite easy to make and you can use amchoor (dried mango powder) if anardana powder is not available. Potato fry is made in many different ways and this is my version of the delicious potato dish.

Recipe of simple potato fry

3 medium potatoes- boiled, peeled

1/2 tsp mustard seeds

1/2 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

Salt to taste

1/2 tsp coriander powder

3/4 tsp anardana powder (dried pomegranate powder)

1 tbsp oil

1. Break the potatoes unevenly by hands or you can cube them.

2. Heat oil in a pan and add mustard seeds. When they pop, add potato pieces. Add all the spices and salt. Mix well.

3. On a medium heat, stir fry the potatoes. Keep removing the scrapings on the walls of the pan. Fry till potatoes turn crisp. Take out from the pan and serve potato fry hot.

Masala Aloo (Spicy Potatoes)

masala aloo

This is a very tasty recipe of masala aloo. While adding salt to aloo, please remember that chaat masala and masalas like sambar and pav bhaaji also contain some salt. If you don't have these masalas, you can also add any other masala of your choice. Feel free and experiment with ingredients. This is the fun of cooking guys!

Recipe of masala aloo

4 medium (aloo) potatoes- boiled, peeled and cubed

1 tbsp oil

1/2 tsp cumin seeds

1/2 tsp red chilli powder

1/2 tsp coriander powder

Salt to taste

1/2 tsp garam masala powder

1/2 tsp chaat masala

A big pinch of sambar powder

A big pinch of pav bhaji masala

Juice of 1/2 a lemon

1. Mix salt and all the spice powders with aloo.

2. Heat oil in a pan and add cumin seeds.

3. When they crackle, add spiced aloo.

4. Cook till aloo gets a roasted appearance, stirring occasionally.

5. Turn off heat and add lemon juice and mix gently. Serve hot masala aloo with some Indian bread or on their own.

Baked Potato Wedges

baked potato wedges

The first time I made these baked potato wedges, I was surprised how easy they are to put together and how deliciously crunchy they are. If you love potato, then this dish is a must try and what my strong belief is that it can turn even a non-believer into a fan.

Recipe of baked potato wedges

4-5 medium potatoes- washed and cut into wedges

3 tbsp olive oil

4-5 garlic cloves- crushed

1 tsp salt or to taste

1/2 tsp red chilli flakes

1 tsp mixed herbs like dried parsley, dried basil, and rosemary

1 1/2 tbsp lemon juice

1. Preheat oven to 375 degree F.

2. Mix all the ingredients in a bowl and add potato wedges to it. Toss so that potatoes are well coated with the seasoning.

3. Spread potato wedges on a greased baking tray. Bake at 375 degrees F for about 35-40 minutes. Serve hot.

Note- for quick results, boil potatoes to 2 whistles and then cut into wedges.

Dahi Wale Aloo (Potatoes in Spicy Yogurt)

dahi wale aloo

Dahi wale aloo are popular among Marwaris. They call it dahi aloo shak. Traditionally onion is not used in this dish but I think onion enhances the flavor of this sabzi. Also in the traditional recipe yogurt is added first, then aloo are added but in the given recipe I have added curd later. This is an easier way because if you are not used to cooking with curd, it might curdle and you may end up getting lumps.

Recipe of dahi wale aloo

3-4 aloo (potatoes) - boiled and peeled

1 onion- chopped (optional)

1 cup dahi (curd) - whipped

1/2 tsp turmeric powder

1/2 tsp rai (small mustard seeds)

A pinch of hing (asafoetida)

Salt to taste

1 tbsp oil

2 green chillies- chopped

1/2 inch piece ginger- chopped

1/4 tsp garam masala

1. Break aloo by hand to get unevenly broken pieces.

2. Heat oil in a pan and add rai. When they splutter, add hing and onion. Saute for 1 minute.

3. Add ginger and green chillies. Fry for 1 minute.

4. Add potatoes with 1 cup water and salt. Let it come to boil. Lower heat and simmer for few minutes.

5. Add beaten dahi and simmer for 1-2 minutes stirring. Add garam masala.

6. Turn off heat and serve dahi wale aloo hot with roti, paratha or poori.

Aloo Mangodi Sabzi

aloo mangodi sabzi

This potato and wadis made of split green gram dish is popular among Marwaris. They also make the wadis alone as a curry besides aloo mangodi sabzi.  Women in Marwari community make these moong dal wadis or mangodi at home by soaking, grinding the dal and sun drying it. Wadis or badis are sun dried ground lentil dumplings. Readymade wadis are available at grocery stores. This is a healthy dish since you get vegetable and lentil in the same curry.

Recipe of aloo mangodi sabzi

1/2 cup mangodi (moong dal wadis)

2 potatoes- peeled and cubed

2 tomatoes- pureed

1 onion

1 inch piece ginger

3-4 cloves garlic (optional)

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1/2 tsp turmeric powder

1/2 tsp coriander powder

½ tsp red chilli powder

Salt to taste

1 ½ tbsp ghee (clarified butter)

1. Heat 1 tsp ghee in a pressure cooker and fry mangodi till reddish brown. Take them out.

2. Mince together onion, ginger and garlic in a blender.

3. Heat rest of the ghee in the same pressure cooker and add cumin seeds. When they change color, add hing. Add onion paste and sauté till brown. Add turmeric powder, coriander powder and red chilli powder. Fry for few seconds.

4. Add tomato puree and fry till oil begins to separate.

5. Add mangodi, aloo and salt. Add enough water and close the lid of the cooker.

6. Let 1 whistle come, then turn the heat to medium and let it cook for 25 minutes.

7. When the pressure drops, open the lid of the cooker. Transfer aloo mangodi ki sabzi to serving bowl and garnish with coriander leaves. Enjoy hot with rotis or parathas.

aloo mangodi ki sabzi

Aloo choliya (Potato and Green Chickpeas Curry)

aloo choliya

So many of us have childhood memories of peeling the pods and consuming straight the seeds inside called choliya or green chickpeas.  Some people used to roast the stems containing pods over fire and get roasted choliya. Besides eating them raw, here is a recipe of choliya curry combined with aloo.

Recipe of aloo choliya

2 medium aloo (potato) - peeled and cubed

150 gms choliya (hara chana/ fresh green chickpeas)

2 tomatoes

1 onion

1 inch piece ginger

3-4 cloves garlic (optional)

2 green chillies

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Salt to taste

1/2 tsp turmeric powder

1/4 tsp red chilli powder (cayenne pepper)

1/4 tsp garam masala powder

1/2 tsp coriander powder

1 tbsp oil

choliya

1. Grind together onion, tomatoes, ginger, garlic and green chillies into a smooth paste.

2. Heat oil in a pressure cooker and add cumin seeds. When they change color, add hing.

3. Add onion-tomato paste and all the spices and salt. Fry till oil begins to separate.

4. Add choliya and aloo. Add 2 cups of water and close the lid of the cooker. Pressure cook to 3 whistles. Serve aloo cholia hot with roti or rice.

Aloo Sowa ki Sabzi (Potato with Dill)

aloo sowa ki sabzi

Sowa is not an everyday ingredient in Indian cooking. Sowa is known as Dill in English and suva and shepoo in Indian languages. Sowa or dill is very nutritious being green, leafy. Sowa has carminative properties and helps in digestion. Dill also has anti- cancer properties. Consuming aloo sowa ki sabzi is a great way of having sowa in your diet.

Recipe of aloo sowa ki sabzi

3 medium potatoes (aloo) - peeled and cubed

1 small bunch sowa (dill/ suva/ shepoo) - washed and chopped

1/2 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

1/2 tsp cumin seeds

Salt to taste

1/2 tsp amchoor (dried mango powder)

1 tbsp mustard oil or any other oil

sowa (dill)

1. In a pan, heat mustard oil to smoking point that is till vapors start coming out of it. Add cumin seeds.

2. When cumin seeds change color, add sowa and aloo. Add salt and all the spices except amchoor. Mix well and lower heat. Cook covered on medium-low heat, stirring occasionally.

3. Cook till potatoes are tender. Uncover and increase heat. Cook stirring till potatoes get a roasted look. Turn off heat and add amchoor and mix. Serve hot aloo sowa ki sabzi with roti or paratha.

(Potato Curry) Aloo ki Sabzi 2

aloo ki sabzi

I have earlier posted a recipe of aloo ki sabzi with gravy but it used onion and garlic in the gravy. This recipe of aloo bhaji can be a part of ‘Sattvic Ahaar’ as it is devoid of onion, garlic. It can also be made as a part of fasting food or ‘Vrat ka Khana’. This sabzi tastes absolutely delicious.

Recipe of aloo ki sabzi/ bhaji

3 medium aloo (potato) - boiled, peeled

2 tomatoes- diced

1 tsp kasoori methi (dried fenugreek leaves) - crushed between palms

Sendha salt to taste

1/2 tsp turmeric powder

1 cup water

1/2 tsp red chilli powder (cayenne pepper)

1 tbsp ghee (clarified butter)
How to cook aloo ki sabzi

1. Break potatoes by your hands to get uneven pieces.

2. Heat ghee in a kadhai/ wok or a pan. 

3. Add potatoes and 1 cup water. Add salt and all the spices.

4. Add tomatoes and kasoori methi. Mix well and turn the heat to medium. Cover the lid.

5. Stir occasionally and cook till gravy thickens to desired consistency. Serve hot aloo ki sabzi.

Aloo Wadi (Potato with Sun Dried Spicy Lentil Dumplings)

aloo wadi

Wadis in the recipe of aloo wadi are Amritsari wadiyan. Wadi is sun dried spicy urad dal (black gram) dumpling or nugget. When you make aloo wadi, take care not to add too much salt or spices as wadi is already very spicy. I prefer not to add any red chilli powder or garam masala powder. It’s basically a Punjabi dish and very tasty.

Recipe of aloo wadi/ wadiyan

2-3 large wadi (dried spicy urad dal dumplings)

3 medium potatoes- peeled and cubed

1 onion- chopped

2 tsp ginger-garlic paste

2 tomatoes- pureed

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Salt to taste

1/2 tsp coriander powder

1/2 tsp turmeric powder

2+2 tsp oil

1. Break urad dal wadiyan into small pieces.

2. Heat 2 tsp oil in a pressure cooker and roast wadi pieces till aromatic but don't roast too much otherwise they will burn. Drain. Soak the roasted wadi pieces in 1 cup of water.

While you make rest of the preparations, let them be soaked.

3. Heat 2 tsp oil in the same pressure cooker and add cumin seeds. When they change color, add hing. Add onion and sauté till onion become pink.

4. Add ginger-garlic paste and sauté for 1 minute. Add tomato puree, salt, turmeric and coriander powders. Fry for 2-3 minutes.

5. Add potatoes, wadi and enough water. Mix well. Close the lid of the cooker.

6. Let 1 whistle come, then turn the heat to medium. Let 3 more whistles come. Turn off the heat. Open the lid when pressure drops down naturally. Serve hot aloo wadi garnished with coriander leaves.

Aloo ki Sabzi (Potato Curry)

aloo ki sabzi

Aloo ki sabzi or aloo bhaji is a staple in many Indian households including mine. I cook potatoes in many different ways, some recipes I have already blogged about and some I will be sharing in future. Aloo ki sabzi tastes great with roti, paratha, poori and kachori. Some people even have it with rice.

Recipe of aloo ki sabzi

3 medium potatoes (aloo) - boiled and peeled

2 medium tomatoes- pureed

1 onion

1/2 inch piece ginger

3-4 cloves garlic (optional)

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1/4 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

1/4 tsp garam masala powder

Salt to taste

1/2 tsp coriander powder

1 tbsp oil

1. Break aloo with your hands to get uneven pieces. Grind together onion, ginger and garlic.

2. Heat oil in a pan and add cumin seeds. When they change color, add hing. Add onion paste and sauté till it gets light brown.

3. Add tomato puree and all the spices and salt. Fry till oil begins to separate from the masala.

4. Add potato pieces and mix. Add 1 cup water and lower heat. Cook covered for 5-7 minutes. Serve hot aloo ki subzi with poori or paratha.

aloo bhaji

Simple Potato Salad

potato salad

My husband always looks out for some potato dish in the dinner. So on those lazy days when I am not in the mood to cook elaborate meals, I prepare potato salad to satisfy his craving for aloo. In fact I learnt this recipe from hubby dear himself. It's a healthy salad as I have used lemon juice instead of mayonnaise as suggested in other recipes. No doubt mayo makes the salad richer and creamier but it also adds to the waist line so for all of you health buffs, this is a healthier version of potato salad.

Recipe of potato salad

3 medium potatoes- boiled, peeled and cubed

1 large onion- chopped

1 large tomato- chopped

2-3 green chillies- chopped

1 tablespoon lemon juice

Black salt to taste

1/4 tsp black pepper powder

1. Mix all the above ingredients and toss. Serve potato salad hot or cold.

You can also use 4-5 freshly ground black pepper corns in place of black pepper powder and can replace black salt with ordinary white salt.

Microwave Aloo Posto (Potatoes in Poppy Seeds Paste)

aloo posto

Aloo posto or aloo poshto is a Bengali dish of potatoes cooked in poppy seeds paste or khus khus as it is known in hindi. Posto or poppy seed not only add great flavor to aloo but it also has great medicinal value. Poppy seeds are used to treat nervous disorders and insomnia. Here is my blog post of aloo posto cooked in microwave.

Recipe of microwave aloo posto/ poshto

1/2 kg aloo (potatoes) - peeled and cut into 1/2 inch cubes

1/2 cup poppy seeds (posto/ khus khus) - finely ground into a paste

1 tbsp oil

Salt to taste

1/2 tsp red chilli powder

2 green chillies- slit

1. Pour oil in a micro-safe dish and add aloo and mix. Cover and cook on High for 5-6 minutes.

2. Add red chilli powder, salt, poppy seeds paste, and green chillies. Mix well and add 2 tbsp water. Cover and cook on High for 5 more minutes.

3. Serve aloo posto hot as a side dish with rice or roti.

Toasted Aloo (Potato) Sandwich

toasted aloo sandwich

Toasted aloo sandwich is a delicious and easy breakfast option as well as any time snack. They are also a good option for Tiffin. They are also liked by kids.

Recipe of aloo sandwich

3 boiled (aloo) potatoes- peeled and mashed

Salt to taste

2 green chillies- chopped

1 onion- chopped

1/4 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp amchoor (dried mango powder)

A pinch of hing (asafoetida)

1/4 tsp mustard seeds

1/4 tsp garam masala powder

1 tbsp oil

5-6 curry leaves (optional)

Chopped coriander leaves

Bread slices

aloo masala

1. Heat oil in a pan (wok) and add cumin seeds and mustard seeds. When they splutter, add hing.

2. Add onion, curry leaves and green chillies and sauté till onion become transparent.

3. Add potato. Add turmeric powder and salt. Roast the potatoes. While roasting, keep removing the scrapings from the pan. Add garam masala, amchoor and coriander leaves and mix well.

4. Take a bread slice and place just enough potato mixture so as to cover the bread. Place another slice over it. Make aloo sandwich either in an electrical or gas top sandwich toaster. Similarly make other sandwiches.  

Aloo Baingan Sabzi (Potatoes with Eggplant)

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)

1. Wash 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.

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.