Aloo Baingan ki sabzi
                            (Egg plant with potatoes)

Aloo Banigan ​is an amazing combination and make a delicious flavorful side dish when they cooked together with onion, tomatoes and spices. The Aloo Baingan preparation  is thick in consistency so it is easy to pack with paratha for lunch or when traveling.

Eggplant is called Begun in Hindi which means 'be'-no,'gun'- quality/caliber (Eggplant has no quality) but this deeply purple, glossy vegetable is loaded with vitamins and mineral and it  is one of the vegetables that has immense quality to make any curry taste better where it is present. There are many delicious Eggplant dishes cooked with many combinations and many different ingredients.  

Ingredient:

1     Medium size Eggplant
1     Medium potato
1     Large onion – fine chopped
2     Teaspoon minced garlic
1     Medium ripe tomato – chopped
        into small pieces
1     Medium green chile - chopped
1     Teaspoon cumin seeds
2     Teaspoon coriander powder
½    Teaspoon red chili powder
½    Teaspoon turmeric powder
1     Pinch of asafetida (Hing) 
1     Teaspoon mango powder (Amchoor)
4     Tablespoons of plain yogurt (optional)
3     Tablespoons vegetable oil
1     Teaspoon salt or to your taste
2     Tablespoons chopped coriander 
       leaves for garnish

Cooking measurement conversion
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               Eggplant (Baingan)

                        Potato

Directions:

1. Wash the Eggplant take the top tip off and chop it into one inch wedges. 

2.  Wash and peel the potato and cut into 1”wedges. 

3. Keep the chopped Eggplant and potatoes in water so that they do not change
​    color

Take the top of the Eggplant

Cut the Eggplant lengthwise

Cut in half lengthwise

Make lengthwise slices

Chop eggplant in small wedges

Chop potato in small wedges

Keep potatoes & eggplant in water

Chopped Tomatoes

4. On medium high heat add 2 tablespoons oil in a wide non stick frying or a
    wide heavy bottomed stainless steel pan, add cumin seeds and asafetida, fry
    them for 2  minutes or until cumin seeds become light brown.

5. Add chopped onion and minced garlic and sauté for 8 to 10 minutes on medium
​    heat or until onions become light brown.

In a pan add Oil, Cumin seeds & Asafetida and fry

Add chopped Onions and minced garlic and fry

6,  Add coriander powder, red chili powder, and turmeric powder, mix all the
    spices with fried onions and fry for few seconds.

Onions become light brown

Add Coriander powder, Red chili powder & Turmeric powder & fry

7.   Add chopped Tomatoes and yogurt to the onion Masala (onion and spices) and
​      mix and cook while keep stirring periodically. 

Mix spices with fried onions & fry

Add chopped Tomatoes

Add yogurt

Mix yogurt, with Tomatoes & onions

8. With a spatula mash the Tomatoes so that they become tender quickly, in about
​    5 to 6 minutes Tomatoes will become soft and blend with onion masala. Now
    onion masala (onion and tomatoes mix) is done.

With a spatula mash Tomatoes

Let the onion Masala cook

8 .  Add eggplant and potato pieces, sprinkle salt over and mix with all the spices. 

Onion Masala is ready

Add chopped Eggplants

Add chopped Potatoes

Mix Eggplant and potatoes with spices

9. Cover the pan and cook over medium heat. Do not add any water because
    vegetables cook on their own steam. ​

10.  While cooking with the spatula periodically stir and keep turning the Eggplant
​     and potatoes upside down so that onion masala coats the eggplant evenly.

11.  In about 25 to 30 Eggplant and Potatoes will become tender.​

Cover the pan & cook

Potatoes & Eggplant become tender

12. Add chopped green chilies and mix and cook for few minutes. If there is
      water in the bottom then raise the heat up so that all the water evaporates
​      quickly, then turn the heat down.
​
13. Once all the water evaporates sprinkle Mango powder and mix.

14. Add 1 tablespoon oil and mix and cook for 2 to 3 minutes, garnish with
     Coriander leaves and turn the stove off.

Add chopped Green chilies

Sprinkle Mango Powder (Amchoor)

Drizzle oil over Eggplant & Potatoes

Aloo Banigan are ready

Sprinkle Coriander leaves & mix

Aloo Banigan

Tips: 

1.  Eggplant could be cooked without potatoes.

2.  One cup of green peas could be added with the  eggplant.

3.  Eggplant could be cooked with the skin or without  the skin

Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you     

Geeta Seth

Other recipes:           
    
Aloo methi (Potatoes with fenugreek leaves)                 Okra (Bhindi)

Bell pepper with onions and potatoes (Capsicum)       Arbi masala fried

Green beans (French beans)                                     Cabbage curry (Bandh gobi)

Gwar ki phali (Cluster beans)                                Zucchini with masala (Turai)

 Banigan ka bharta                                                Stuffed eggplant
(Eggplant bharta)                                                  (Bharwa banigan)

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