Aloo Baingan
Ingredients
- 4 nos Potato / உருளைக் கிழங்கு - cut lengthwise
- 4 nos Eggplant / கத்தரிக்காய் - cut lengthwise
- 1 nos Tomato / தக்காளி - chopped
- 1 nos Onion / வெங்காயம் - chopped
- 1 tsp Garlic / பூண்டு - minced
- 1 tsp Ginger / இஞ்சி - minced
- 1 tsp Green Chili, Fresh / பச்சை மிளகாய் - chopped
- 1 tsp Cumin seed / சீரகம்
- 1 tsp Coriander powder / மல்லித் தூள்
- 1 tsp Turmeric powder / மஞ்சள் தூள்
- 1 tsp Red Chili powder / மிளகாய்த் தூள் - adjust to your spice level
- 1 pinch Asafoetida / பெருங்காயம்
- 1 tsp Mango powder, Dry
- 1 tsp Salt / உப்பு - adjust to your taste
- 4 tbsp Plain Yogurt
- 3 tbsp Oil / எண்ணெய்
- 1 bunch Coriander leaves, Fresh / கொத்தமல்லி - chopped
Instructions
- Heat 2tbsp oil in a pan
- Add cumin seeds, fry for 1~2min
- Add asafoetida, mix well
- Add chopped, garlic, onion and sauté well until onion turns light brown
- Add coriander powder, red chili powder, turmeric powder, mix well, fry for 1min
- Add tomatoes, yogurt, cook for 5~6min by stirring occasionally
- Add potato, eggplant pieces, salt
- Mix well so that all the masala are coated over potato and eggplant
- Close cook over medium heat for 25~30min or until potato, eggplant are tender
- No need to add water, as onion and vegetables have enough water content in them, if really required sprinkle 1 or 2tsp of water
- Periodically stir and allow the potato and eggplant to cook evenly on all sides
- Raise the heat to dry any left over water
- Sprinkle mango powder, add rest of oil, cook for 2~3min
- Garnish with coriander
Notes
Serve hot with rice or roti
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