Aloo Baingan

Cooking Time: 30 mins                           Servings:  5
Preparation Time: 15 mins                      Category: Main course, Veg

"Aloo Baingan" is an easy to make popular North Indian dish which is cooked in rich and spicy gravy. Eggplant (baingan) and potato (aloo) make a great combination and when roasted together in a perfect blend of spices, tastes heavenly. It's important to make sure these vegetables are well roasted till they turn tender. The consistency of the dish can be dry, semi-liquid or liquidly with taste ranging from medium hot to super hot. In this post, I opted for liquidy consistency with medium hot taste. You can use tomotoes along with the vegetables to give a tangy flavour to the gravy but I usually prefer yougurt/cream to tomato.

This recipe is as simple as you might guess and a safe bet if you want to make something simple yet special dish within quick time. It goes very well with phulkas, rotis, parathas and even with plain rice. Enjoy this absolutely delicious dish cooked in aromatic spices which leaves a taste that lingers on even after eating :)



Aloo Baingan

Ingredients:
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Egg plants - 6, chopped into cubes or slit vertically.
Potatoes - 4, chopped into cubes.
Onions - 2, finely chopped.
Green chilles - 4, slit vertically.
Cumin seeds - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Red chilli powder - 2 tsps.
Coriander powder - 1 tsp.
Salt - to taste.
Garam Masala powder - 1 tsp.
Yougurt/Cream - 2 Tbsps.
Cooking oil - 2 Tbsps.
Ginger & garlic paste - 2 tsps.

Preparation:

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• Heat oil in a vessel and add cumin seeds. When they start to crackle, add potatoes and saute for 5 mins.
• Add onions and saute till they turn brown. Now add green chilles and saute for another couple of mins.
• Add the egg plant/bainga/brinjal pieces and saute untill they turn tender.
• Add turmeric, chilli powder, coriander powder, ginger & garlic paste, salt to taste and mix well. Close the vessel with a lid and cook for 5 mins.
• Open the lid, add 2 cups of water, mix gently and cook for another 5 mins or till the gravy gets to a boil.
• Take yougurt into a small bowl and whipp it to ensure there are no lumps. You can also use cream instead of yogurt.
• Add whipped yogurt/cream to the dish, mix well and cook for another 5 mins on slow flame.
• Add garam masala powder, turn off the stove, garnish with chopped coriander and serve hot.

PS: If you want to use tomatoes instead of yogurt/cream, chop 2 tomatoes and add them directly after adding all the spices (in step 4 above) or simply add 2-3 tbsps of tomato puree.