Aloo baingan sabzi is a mixed vegetable dish of eggplant and potatoes in a spiced tomato base. Pairs well with any dal, especially black lentils/kali masoor.
Aloo baingan sabzi is a mixed vegetable dish of eggplant and potatoes in a spiced tomato base. Pairs well with any dal, especially black lentils/kali masoor.
Heat oil in a frying pan, add fenugreek seeds and roast till they change color.
Remove the pan from heat, add turmeric, coriander and chili powder, mix spices in the oil to roast.
Put the pan back on the stove; add cut potato, eggplant, salt and mix.
Reduce heat to medium, cover the pan with the lid and cook in steam till half done, mixing couple of times in between.
Add cut tomatoes, mix and cook covered till done, mixing couple of times.
If too liquidy, remove the lid, increase heat and let it evaporate.
Serve as a vegetable with daal, rice and bread.
Variation: Add one or all of the followings-
4 red radishes - both ends trimmed and cut lengthwise into four
or
2” to 3” piece of daikon (safaid muli) - peel, slit in half , slice each half into1/4” thick pieces.
Leaves of 2-3 daikon (safaid muli ke patte) - use inner softer leaves - wash and chop fine.
2 to 3 taro roots (arbi) - peel and slice into 1/3” thick rounds
Reduce eggplant
Add 1 more tomatoes and about 1/2 cup of water.
Increase spices accordingly.
Ingredients
Directions
Heat oil in a frying pan, add fenugreek seeds and roast till they change color.
Remove the pan from heat, add turmeric, coriander and chili powder, mix spices in the oil to roast.
Put the pan back on the stove; add cut potato, eggplant, salt and mix.
Reduce heat to medium, cover the pan with the lid and cook in steam till half done, mixing couple of times in between.
Add cut tomatoes, mix and cook covered till done, mixing couple of times.
If too liquidy, remove the lid, increase heat and let it evaporate.
Serve as a vegetable with daal, rice and bread.
Variation: Add one or all of the followings-
4 red radishes - both ends trimmed and cut lengthwise into four
or
2” to 3” piece of daikon (safaid muli) - peel, slit in half , slice each half into1/4” thick pieces.
Leaves of 2-3 daikon (safaid muli ke patte) - use inner softer leaves - wash and chop fine.
2 to 3 taro roots (arbi) - peel and slice into 1/3” thick rounds
Reduce eggplant
Add 1 more tomatoes and about 1/2 cup of water.
Increase spices accordingly.