ALOO BAINGAN SABZI
Sailu says on her blog site: "Aloo Baingan is an easy to make dish from North India. Eggplant and potato make for a fantastic combo and when roasted together in a perfect combination of spices, these vegetables are a match made in heaven." I haven't tried this yet, but as soon as I have the spices it's first on my list!
Provided by Jostlori
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot with a lid, heat 1 tbsp oil. Add the cubed potatoes and sautee over low-med heat for 8-10 minutes until they are lighly crisped and colored on the outside. Remove and set aside.
- Add another 1/2 tbsp oil, heat, then add the chopped eggplants. Saute for 7-8 minutes, then remove and set aside.
- Add another 1/2 tbsp oil to the same pan and heat. When hot, add the cumin seeds and let them turn slightly brown. Then add the ginger paste, garlic, turmeric, chili powder, coriander and 3 tbsp water. Stir to combine.
- Add the chopped tomatoes and saute for 4 minutes.
- Add the potatoes and the eggplant to the tomato base and mix well.
- Add salt and garam masala, stir to combine. Then add 1/4 cup water, combine, then bring to a simmer (covered) for 8-10 minutes. Stir occasionally to make sure it doesn't dry out or stick to the pan and burn.
- Remove from heat and transfer to a serving bowl. Garnish with fresh coriander (cilantro) leaves.
- Serve with rice or rotis.
ALOO BAIGAN
Make and share this Aloo Baigan recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Fry the finely chopped onion until translucent in the veg oil.
- Add the salt,chilli powder,turmeric,yogurt and cumin and s stir fry for 2 -4 minutes.
- then add potato and aubergine and tomatoes.
- Simmer on a medium heat for 20-30 minutes until the aubergine and potatoes are soft. serve topped with the coriander!
Nutrition Facts : Calories 191.9, Fat 9.9, SaturatedFat 1.4, Cholesterol 0.4, Sodium 26.2, Carbohydrate 24.6, Fiber 6.1, Sugar 7.4, Protein 3.8
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