Brinjal/Eggplant
or Baingan is one of my favorite vegetables. The nice thing is; you can make it in so many ways.
When it comes to making baingan, potato and brinjal is one of the
most preferred combinations. This can be served as a side dish with all kind of
breads, primarily with roti/chapatti.
This
recipe is really simple and is made north Indian way. I have sliced the
brinjals/baingan and potatoes/aloo, instead of chopping them or keeping them
whole. I have added just the everyday spices to this recipe, yet the sabzi tastes super yum.
I
have used mustard oil in this recipe, which takes this recipe to another level.
But if it is not available, you can make this recipe with simple sunflower oil,
it tastes fabulous.
There
are a couple of other recipes that I make out of baingan, which is Baingan bharta and Quick brinjal curry in pressure cooker.
With
that said, let us now see how baingan aloo sabzi is made.
Step by step recipe of
Aloo baigan recipe:
Wash
6 small brinjals or baingan and 2 medium sized potatoes in water.
Slice
the baingan into 4 pieces vertically.
Keep
the baingans in salted water for 15-20 minutes to remove their bitterness.
Also
slice the potatoes in medium size slices.
In
a pan heat the mustard oil. Add the potatoes and baingan(brinjal) to the oil.
Sauté
in the oil for 4-5 minutes on a medium flame
Add
the spice powders: ¼ tsp turmeric powder, ½ tsp coriander powder and ½ to 1 tsp red chili powder and salt to taste.
Mix
the spice powders and salt properly with both the veggies.
Now
cover the pan and let the veggies cook on a low flame for 15-20 minutes.
Keep
checking the aloo baingan after a few minutes so that the veggies do not stick
to the bottom of the pan.
When
the aloo and baingan are cooked properly; sprinkle ½ tsp garam masala powder
and ½ tsp amchur powder.
Mix
these thoroughly and cook for a minute.
Turn off the stove and serve the aloo baingan hot with phulkas or parathas.
Below
is the printable version of this recipe.
Aloo baingan recipe
below:
Sautéed
easy recipe of potatoes and egg plants /brinjal
AUTHOR:
Monali
RECIPE
TYPE: main
CUISINE:
Indian
SERVES:
3-4
INGREDIENTS
(measuring cup used, 1 cup=237 ml)
5-6
small eggplants/baingan/brinjals
2-3
medium sized potatoes/aloo
½ to 1
tsp red chilli powder
¼ tsp
turmeric powder(haldi)
½ tsp
dried mango powder (amchur)
½ tsp
garam masala powder
2 tbsp.
mustard oil or vegetable oil
salt
or black salt
DIRECTION
NOTES
Adjust
the taste of amchur powder as per taste. If required add ¼ tsp more.
SERVING
SUGGESTION
Serve
the aloo baingan hot with phulkas or parathas.
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