BAINGAN ALOO

INGREDIENTS

  • 2 TBSP OIL

  • 1 TSP CUMIN / JEERA

  • ½ TSP FENNEL / SAUNF

  • PINCH HING / ASAFOETIDA

  • 3 CLOVE GARLIC, FINELY CHOPPED

  • 1 INCH GINGER, FINELY CHOPPED

  • 1 CHILLI, SLIT

  • 1 ONION, FINELY CHOPPED

  • ¼ TSP TURMERIC

  • 1 TSP KASHMIRI RED CHILLI POWDER

  • 1 TSP CORIANDER POWDER

  • ¼ TSP CUMIN POWDER / JEERA POWDER

  • 4 POTATO / ALOO, PEEL & CUBE

  • ¾ TSP SALT

  • ¼ CUP WATER

  • 1 TOMATO, FINELY CHOPPED

  • 400 GRAMS BRINJAL / EGGPLANT / BAINGAN

  • 2 TBSP CORIANDER, FINELY CHOPPED

INSTRUCTIONS

1. FIRSTLY, IN A LARGE KADAI HEAT 2 TBSP OIL AND SAUTE SPICES.

2. NOW ADD 1 ONION AND SAUTE UNTIL THEY TURN GOLDEN BROWN.

3. FURTHER, ADD SPICE POWDER AND SAUTE ON LOW FLAME.

4. ADD 4 POTATO, ½ TSP SALT AND SAUTE ON A LOW FLAME.

5. ADD 2 TBSP WATER, COVER AND COOK UNTIL THE ALOO IS ALMOST COOKED.

6. NOW ADD 1 TOMATO AND SAUTE FOR A MINUTE.

7. FURTHER, ADD 400 GRAMS BRINJAL, ¼ TSP SALT AND MIX GENTLY UNTIL THE SPICES ARE COMBINED WELL.

8. COVER AND COOK OR UNTIL BRINJAL IS COOKED WELL.

9. FINALLY, ADD CORIANDER AND ENJOY ALOO BAINGAN RECIPE WITH ROTI.

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