Aloo Baigan

Aubergines and potatoes cooked with onions, tomatoes, garlic and spices. The softness of aubergines and deliciousness of potatoes makes this dish heavenly delicious.

Time: 30 minutes

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Serves: 4

Aloo Baigan
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Ingredients

  1. 2 large aubergines, cut into cubes
  2. 2 large potatoes, cut into cubes
  3. 1 medium-sized onion, finely chopped
  4. 4 garlic cloves, finely chopped
  5. 1 small tomato, finely chopped
  6. 1 teaspoon finely chopped ginger
  7. 2 tablespoons oil
  8. 1/2 teaspoon cumin seeds
  9. 1 teaspoon turmeric powder
  10. 1 teaspoon coriander powder
  11. 1 teaspoon red chilli powder
  12. Salt to taste

Method

  1. Heat the oil in a pan and add the cumin seeds. When they crackle, add potatoes, onions and garlic. Sauté for 2-3 minutes or till the onions turn light brown. Reduce the heat to low and cover the pan. Cover the pan and cook on low heat for 2-3 minutes or till the potatoes are almost half cooked.
  2. Add the aubergines, tomatoes, ginger, turmeric powder, coriander powder, red chilli powder and salt. Add 2 tablespoons of water and cover the pan. Cook on low heat for 7-8 minutes or till the potatoes and aubergines are cooked. The aubergines should be soft and cooked through but they shouldn't become mushy.
  3. Uncover the pan and cook on low heat for 2-3 minutes or until the moisture gets evaporated.
  4. Serve hot as a main dish with roti/paratha and raita or as a side dish with dal-rice.

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