Long back I had shared the recipe for Aloo Baigan in pressure cooker style. This one is different as it’s completely dry, has no onions. An easy recipe.
Aloo try: Aloo Baigan or Baigan Bharta.
Course: Main Course
Cuisine: North Indian
Time: Preparation – 5 Mins, Cooking – 20, Total – 25 Mins
Servings: 2-3
Ingredients:
- Baigan (Eggplant or Brinjal) – 1 medium (peeled and cut into cubes, you can even keep the peel if you like)
- Potato – 2 medium (peeled and cut into cubes)
- Tomato – 1 medium (finely chopped)
- Cumin seeds – 1 tsp
- Coriander powder – 1 tsp
- Red Chilli powder – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Garam Masala powder – 1/2 tsp
- Asafoetida (Hing) – a large pinch
- Coriander leaves – for garnishing
- Oil – 2 tbsp
- Salt to taste.
PS: 1 Cup = 250 ML
How to make Aloo baigan:
- Heat oil in a pan or kadai. Add cumin seeds and let it splutter. Add asafoetida
- Add baigan and saute for 3-4 mins on medium flame
- Add potatoes and spices – coriander powder, red chilli powder, turmeric powder and salt. Mix well
- Cover the pan or kadai and cook on low flame for 10-12 mins or till potatoes are soft. Keep stirring in between
- When it’s almost cooked make a circle in the center till the bottom of the pan and add chopped tomatoes (pic below for your reference). Cover and cook for another 3-4 mins
- Uncover and mix. Turn the flame to high and cook for a min
- Turn off the flame. Add coriander leaves and garam masala powder. Mix well
- Your Aloo Baigan Dry is ready!!!
Yum ! Potato & brinjal, a delicious pair !
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Thank you 🙂
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Relishing curry 🙂
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Thank you 🙂🙂
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