Baingan Aloo Ki Sabzi – Brinjal and Potato recipe

baingan aloo ki sabzi

Baingan Aloo Ki Sabzi – Potato and Brinjal, is one of the most preferred combination when it comes to making Baingan. This is one of the tastiest side-dishes for all kinds of breads, primarily Chapattis. But ironically, not too many people like this for 2 reasons –

Brinjal has an allergic tendency and there are a lot of people who are allergic to Brinjal and hence do not prefer it.
Baingan is a term derived from the Hindi word – Begun, meaning “No Virtue”. It is said that Brinjals have no known benefits and hence is a least preferred vegetable.

baingan aloo ki sabzi

Whatever the story behind Baingan, pretty much everybody in my family likes it and so I haven’t had to think twice before making something out of it. There are a couple of other tasty recipes that I make out of Baingan, which I will soon share with you all here.

Baingan Bagara, Baingan Bhaja, Roasted Baingan etc. are just some of my favorites.

With that said, let us now see how Baingan Aloo ki sabzi is made.

Baingan Aloo Ki Sabzi

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4-5

Baingan Aloo Ki Sabzi

Ingredients

  • Eggplant/Brinjal/Baingan- 1/2 kg
  • Potato - 2 (peeled)
  • Tomatoes - 3 (chopped)
  • Panch phoran - ¼ tsp
  • Asafoetida (hing) - 1-2 pinch
  • Garlic paste - 1 ½ tbsp
  • Turmeric powder (Haldi) - ½ tsp
  • Coriander powder (dhania) - 1 tbsp
  • Cumin powder - 1 tbsp
  • Red chili powder - as per the taste
  • Whole red chilli - 2 (broken into two pieces)
  • Salt as per taste
  • Mustard Oil - 4.5 tbsp or (as per required)

Method

  1. Dice the potatoes and brinjal into cubes and soak them in cold water to avoid discoloration.
  2. Heat oil in a Pan/kadhai.
  3. Add panch phoran, asafoetida and whole red chilli.
  4. When it starts spluttering add brinjal, potato,turmeric and salt.
  5. Stir for few seconds and then cover the pan and cook for about 5 minutes on high heat.
  6. Now open the lid, add garlic, coriander seeds, cumin powder, chilli powder and mix well.
  7. Cook till the raw smell of masala goes off.
  8. Now add chopped tomatoes.
  9. Cover and cook on low heat till tomatoes gets little mushy and the vegetables are well cooked.
  10. It goes well with plain chapati(indian bread) or partha.
  11. It can also be served as a side dish along with rice and dal.

Notes

Use tender brinjal not the mature one.

Left over sabzi makes great sandwiches or chappati roll.

If subji looks dry add three to four spoons of water.

Always cook brinjal on a high flame stirring it in between.

Do not add too much of masala's in it as it can spoil the taste.

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