Aaloo Baingan Recipe

INGREDIENTS: (Serving two persons)

• Eggplants of (Brinjals/Baingan) = 03 nos (cut into medium pieces).
• Potato = 01 large size (peeled & cut into small pieces).
• Onion = 01 no medium (finely chopped).
• Tomato = 01 no (finely chopped).
• Cloves of Garlic (Lehsan) = 03 nos (peeled & chopped).
• Ginger Root (Adrak) = 1-inch piece size(peeled & chopped).
• Green Chilli (Hari Mirch) = 01 no or to taste.
• Red Chilli Powder (Pisi Lal Mirch) = 01 tablespoon or to taste.
• Turmeric Powder (Pisi Haldi) = 1/4 tablespoon.
• Cumin Powder (Pisa Zeera) = 01 tablespoon.
• Cumin Seeds (Saabut Sufaid Zeera) = 1/2 tablespoon.
• Salt = to taste.
• Cooking Oil = 01 tablespoon.

COOKING INSTRUCTIONS:

• In a pot heat oil and add the cumin seeds.
• When cumin seeds become lightly brown add the chopped garlic, ginger root and whole green chili and stir for a minute.
• Add in the chopped onions and fry onions until they are golden brown.
• Remove the green chilli and set aside.
• Add the chopped tomatoes and fry until the oil starts to separate and the tomatoes are soft.
• Add in the turmeric powder and fry for a minute, & then add in the red chilli powder, coriander powder and cumin powder and mix for a minute.
• Add in the potato pieces and fry for 5 minutes, & then add the brinjal (eggplant) pieces and fry for another 5 minutes.
• Add in 2 cups of water. When water comes to a boil, stir, lower heat to low, cover and let cook.
• When the eggplant and potatoes are well done, garnish with coriander leaves, mix and turn off stove.
• Serve hot Aaloo Baingan with roti or plain rice and with green vegetable salad.