Rajasthani Aloo Baingan (Potato & Eggplant)
I have never met an eggplant I didn't love! Eggplant is one of my favorite vegetables. The nice thing is you can make it so many ways. This recipe is really easy and turns out a delicious dish that tastes great when served with hot Chapatis.
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
(baingan), medium-size, purple, un-peeled, cut into long stripes |
*
|
| 2 | each |
potatoes
(aloo), russet, medium-size, peeled and cut into long stripes, |
|
| 4 | each |
tomatoes
(tamatar), medium-size, cut into long stripes |
|
| 2 | tablespoons |
cilantro
(hara dhania), chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | pinch |
hing
asafetida |
* |
| 1 | teaspoon |
cumin seeds
|
|
| 1 | each |
green chili peppers
chopped, or to taste |
*
|
| 1 | teaspoon |
ginger paste
(adrek) |
* |
| 1 | tablespoon |
coriander
powder (dhania powder) |
|
| ½ | teaspoon |
turmeric
(haldi) |
|
| ½ | teaspoon |
red chilis, dried
powder |
* |
| 1 | teaspoon |
salt
adjust to taste |
|
| 4 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
(baingan), medium-size, purple, un-peeled, cut into long stripes |
*
|
| 2 | each |
potatoes
(aloo), russet, medium-size, peeled and cut into long stripes, |
|
| 4 | each |
tomatoes
(tamatar), medium-size, cut into long stripes |
|
| 3E+1 | ml |
cilantro
(hara dhania), chopped |
|
| 15 | ml |
vegetable oil
|
|
| 1 | pinch |
hing
asafetida |
* |
| 5 | ml |
cumin seeds
|
|
| 1 | each |
green chili peppers
chopped, or to taste |
*
|
| 5 | ml |
ginger paste
(adrek) |
* |
| 15 | ml |
coriander
powder (dhania powder) |
|
| 2.5 | ml |
turmeric
(haldi) |
|
| 2.5 | ml |
red chilis, dried
powder |
* |
| 5 | ml |
salt
adjust to taste |
|
| 6E+1 | ml |
vegetable oil
|
|
| 59 | ml |
water
|
|
Directions
Heat the oil in a pan and add the cumin seeds and green chilies.
When they crackle, add the onions and sauté until they turn translucent.
Then Add tomatoes and again sauté it.
Add the potatoes, salt and ¼ cup of water. Cover and cook over a slow flame until the potatoes are half done.
Add the ginger and mix well.
Add the brinjal and cover and cook for another 8 to 10 minutes over a slow flame until the brinjal is almost cooked.
Add the turmeric powder, chilli powder and the coriander powder and mix well. Cover and cook for 3 to 4 minutes, until the masalas are cooked.
Serve hot garnished with coriander.
Turn off the heat and add chopped cilantro mix it well.
Left over makes great sandwiches
Enjoy!
