BAINGAN ALOO(SPICED EGGPLANT POTATO INDIAN RECIPE)
Baingan Aloo is a quick and easy eggplant recipe with potatoes and spices. A vegan recipe that the whole family will love!
Provided by Vegan Richa
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- In a large pan, heat oil on medium heat for 2 minutes.
- Add in the mustard seeds and let them splutter.
- Add in the curry leaves and hing and give it a mix
- Add in the coriander seeds, cumin powder, ginger, garlic and chili and cook for 2 minutes
- Add in the potatoes and turmeric and mix well to coat. Cook for 2-3 minutes
- Add in the eggplants, tomato and salt and mix well to coat with all the spices.
- Cover and cook on low heat for 15-20 minutes stirring occasionally. I like my eggplants well cooked so i cook the dish for a few minutes longer. My mom likes hers just about done and not very mashed, so she cooks on low heat and doesnt stir it much.
- Serve hot garnished with freshly chopped cilantro leaves, with Rotis or Naan and a side dish of Daal(lentil curry)
Nutrition Facts : Calories 206 kcal, Carbohydrate 42 g, Protein 7 g, Fat 3 g, Sodium 313 mg, Fiber 16 g, Sugar 17 g, ServingSize 1 serving
ALOO BAINGAN (INDIAN-STYLE POTATO & EGGPLANT STIR-FRY)
Provided by Meena, www.hookedonheat.com
Time 30m
Number Of Ingredients 17
Steps:
- Heat oil in a deep non-stick pan and in cumin seeds. Once it starts to sizzle, add in ginger, garlic and onions. Fry till the onions become tender and start to lightly brown along the edges.
- Stir in spices, salt and tomato paste to mix well.
- Add in potatoes and stir-fry for 4-5 minutes till they begin to soften. If the potatoes and spices start to stick to the pan, then add in a splash of water to prevent it from burning.
- Once the potatoes are partially cooked, add in the eggplant and tomatoes, and give it all a good mix to coat well with the spices. Cover and cook for another 4-5 minutes till the potatoes and eggplant are completely cooked through.
- Garnish with fresh cilantro and serve warm.
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