Aloo Baingan is a popular North Indian dish prepared with 2 of my favorite veggies - Potato and Brinjal. This is generally served as a side dish to roti or any other Indian flat bread. It is very easy to prepare and tastes divine.
This can be made both as a dry sabzi or one with gravy. I have prepared a dry version. So here is how I made it..
- Potato - 2 medium sized
- Brinjal/eggplant - 1 medium sized
- Onion - 1 medium sized
- Green chillies - 2
- Jeera/cumin seeds - 1/2 tsp
- Turmeric - 1/2 tsp
- Ginger - 1/2 inch piece
- Jeera/cumin powder - 1 tsp
- Dhaniya/coriander powder - 1 tsp
- Amchur - 1/2 tsp
- Garam Masala - 1/2 tsp
- Coriander Leaves - To garnish
- Salt - As per taste
- Oil - 3-4 tsp
How To Prepare Aloo Baingan Sabzi:
- Wash and cut potatoes and brinjal into small cubes. Keep the brinjal pieces immersed in water till used. Dice onion into small squares. Peel and grate the ginger and set aside.
- Heat oil in a kadai and add cumin seeds. Once they start crackling, add ginger, chillies and then onions.
- When onions become translucent, add potatoes, turmeric powder and salt, mix well, close with a lid and cook in low flame for about 4-5 minutes.
- Add brinjal pieces and jeera powder, dhaniya powder and amchur and mix all well and sprinkle a little water and once again close with a lid and cook in low flame for about 10 minutes.
- Keep checking in between so that the veggies do not stick to the bottom. Check for salt and add if required.
- Once the veggies are cooked, add garam masala powder and mix well and let it cook for 1 more minute, garnish with coriander leaves and remove from fire.
- Serve it with rotis or any Indian flat bread.