Baingan Aaloo (brinjal or eggplant and Potatoes)
Baingan(brinjal or eggplant) is a vegetable of dark purple color and is known with different names in different parts of the world. In South Asia and South Africa it is called brinjal, in Europe, Australia and Newziland it is called eggplant. The French call it aborigine.
There are at least 10 ways to cook baingan (brinjal, eggplant). Here we are presenting a very simple, delicious and mouthwatering recipe to cook baingan (brinjal, eggplant).
½ Kg Baingan (brinjal, eggplant)
¼ kg potatoes (peeled and chopped in cubes)
2 onions chopped finely
1 tomatoes chopped in cubes
2 large size green chillis (finally chopped)
1 teaspoon salt
1 teaspoon red chili powder
¼ teaspoon turmeric powder
Ghee or oil ½ cup
1 cup of water
- Wash the baingans (brinjals, eggplant)
- Cut the baigan (brinjal, eggplant) length wise in thin slices
- In a cooking pan put the ½ cup of ghee and put it on medium flame;
- Add chopped onions and keep stirring so that the onions do not burn;
- When the onions are light brown add chopped tomatoes and green chilies;
- Then add salt, red chili and turmeric;
- Keep stirring until the tomatoes are mashed and everything is mixed;
- Lower the heat to the minimum, add fried baingan (brinjal, eggplant) and sauté for five minutes,
- Now add chopped potatoes and sauté for 3 minutes;
- Now add 1 cup of water and lower the flame to minimum;
- Cover it with a lid and after ten minutes check if the potatoes are soft; when the potatoes are soft see if there is extra water then evaporate it on high flame;
Very delicious and tasty baingan (brinjal, eggplant) is ready to serve. Serve it with roti or boiled rice.
Subscribe to our website for great new content every weekday!
Also Check out our awesome new health product that will make your life easier.
₨300.00Add to cart