Aloo Baingoan
Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. Usually serve it with Chapati or boiled rice.
Yield
6 servingsPrep
12 minCook
28 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
eggplant
baigaan |
|
| 500 | grams |
potatoes
|
|
| ⅓ | cup |
vegetable oil
|
|
| 2 | medium |
onions
peeled and thinly sliced |
|
| 1 | teaspoon |
ginger paste
|
* |
| 2 | medium |
tomatoes
roughly chopped |
|
| 1 | teaspoon |
coriander
powder |
|
| 1 | teaspoon |
garam masala
|
*
|
| 1 | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | teaspoon |
salt
|
|
| 2 | each |
green chili peppers
chopped, or more as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
eggplant
baigaan |
|
| 5E+2 | grams |
potatoes
|
|
| 79 | ml |
vegetable oil
|
|
| 2 | medium |
onions
peeled and thinly sliced |
|
| 5 | ml |
ginger paste
|
* |
| 2 | medium |
tomatoes
roughly chopped |
|
| 5 | ml |
coriander
powder |
|
| 5 | ml |
garam masala
|
*
|
| 5 | ml |
chili powder
|
|
| 1.3 | ml |
turmeric
|
|
| 5 | ml |
salt
|
|
| 2 | each |
green chili peppers
chopped, or more as needed |
*
|
Directions
Wash the baingan.
Cut them into half lengthwise and then slice crosswise.
Peel and cut the potatoes into dices.
Keep the baingan slices and potato dices in cold water.
Heat oil in a heavy based pan and stirring frequently, fry the onions to a light brown color.
Add the ground ginger to the onions.
Stir fry for another few minutes then add the tomatoes, chili powder, salt, coriander powder, garam masala and turmeric.
Stir well.
Still stirring frequently, fry the onion mixture for about 7 to 8 minutes or until the tomatoes are reduced to a pulp.
Add a little water, to prevent it from sticking to the bottom of the pan.
Keep frying until the oil begin to separate.
Drain the baingan and potatoes, and add to the sauce.
Stir well to coat the gravy.
Add 1\2 cup of water, stir once and reduce the heat to low.
Cover with a tight fitting lid, and cook until the potatoes and baingans are really tender and all the moisture has dried up.
It may be necessary to add extra water to prevent the vegetables from sticking to the bottom of the pan.
Serve with Chapati. or boiled rice.
