Aloo Baingan ki sabzi
(Eggplant 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.
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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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 (Banigan) & Potato
Onion, tomato, garlic, green chili & coriander leaves
Cumin seeds
Red chili powder
Mango powder (Amchor)
Coriander leaves-chopped
|
Asafetida (Hing)
Turmeric powder
Yogurt
Oil
|
Coriander powder
Salt
Green chili-chopped
Water
|
Onion-chopped
|
Garlic-minced
|
Tomato-chopped
Directions:
Picking the perfect eggplant is key! If your baingan is bad, your sabji will
be sad.
The skin should be brilliantly shiny, smooth, and deeply colored. Avoid eggplants with dull skin or wrinkled, shriveled areas, which indicate they have been sitting on the shelf for too long and will likely taste bitter. Gently press the eggplant's side with your thumb. Good flesh should have a slight give and bounce back. If it’s rock-hard, it’s underripe; if your thumb leaves a deep, permanent dent, the vegetable is overripe. Always opt for small- to medium-sized eggplants. Extra-large or "chunky" eggplants tend to be overly bitter and filled with tough, undesirable seeds.
1. Wash eggplant and potato well. wipe eggplant and keep it aside.
Picking the perfect eggplant is key! If your baingan is bad, your sabji will
be sad.
The skin should be brilliantly shiny, smooth, and deeply colored. Avoid eggplants with dull skin or wrinkled, shriveled areas, which indicate they have been sitting on the shelf for too long and will likely taste bitter. Gently press the eggplant's side with your thumb. Good flesh should have a slight give and bounce back. If it’s rock-hard, it’s underripe; if your thumb leaves a deep, permanent dent, the vegetable is overripe. Always opt for small- to medium-sized eggplants. Extra-large or "chunky" eggplants tend to be overly bitter and filled with tough, undesirable seeds.
1. Wash eggplant and potato well. wipe eggplant and keep it aside.
Wash eggplant and potato
2. First, we will peel and cut potato and cut into 2”wedges. Keep the potatoes in
water so that they do not change color.
Do not cut eggplant and soak in water. They absorb water hence refuse to
absorb the oil and the flavors. Cut the eggplant right when you are adding
it to the cooking pan.
water so that they do not change color.
Do not cut eggplant and soak in water. They absorb water hence refuse to
absorb the oil and the flavors. Cut the eggplant right when you are adding
it to the cooking pan.
Potato- chopped
|
Potato slice in water
|
3. On medium high heat add 2 tablespoons oil in a wide nonstick 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.
heavy bottomed stainless-steel pan, add cumin seeds and asafetida, fry them for
2 minutes or until cumin seeds become light brown.
In a pan add oil
Add Cumin seeds & Asafetida and fry
Cumin seeds are fried
4. Add chopped onion and minced garlic and sauté for 8 to 10 minutes on medium
heat or until onions become light brown.
heat or until onions become light brown.
Add chopped onion and garlic
Mix onion & garlic with oil and sauté
5, Once onion becomes light brown add coriander powder, red chili powder, and
turmeric powder, mix all the spices with fried onions and fry for few seconds.
turmeric powder, mix all the spices with fried onions and fry for few seconds.
Onion become light brown
Add Coriander powder, red chili powder & Turmeric powder
Mix spices with fried onions
6. Add chopped Tomatoes and yogurt to the onion Masala (onion and spices) and
mix and cook while keep stirring periodically.
mix and cook while keep stirring periodically.
Add chopped Tomatoes
Mix tomatoes with other ingredients
Add yogurt
Mix yogurt, with Tomatoes & onions
7. 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.
5 to 6 minutes Tomatoes will become soft and blend with onion masala.
With a spatula mash Tomatoes
Let the onion masala cook
Onion masala is ready
8. Start the potatoes first by adding them to the masala. Potatoes take longer to
cook, even if cut the same size as the eggplants. Par-cooking the potatoes
ensures they finish cooking at the same time as the eggplants, keeping both
veggies perfectly tender without getting mushy.
cook, even if cut the same size as the eggplants. Par-cooking the potatoes
ensures they finish cooking at the same time as the eggplants, keeping both
veggies perfectly tender without getting mushy.
Add potatoes and salt in onion masala
9. Mix potatoes with masala and cook for few minutes if you like sprinkle little
water and mix, cover the pan and let the potato cook on low- medium heat
about 8 to 10 minutes or till the potatoes are fork-tender. You may occasionally
stir once or twice in
between.
(When making any kind of sukhi sabzi, avoid adding too much water at the
beginning. Once you sprinkle salt, the vegetables release their own juices.
For the best flavor, let the sabzi cook in its own juices for as long as possible.
Keep in mind that if needed, you can always add water at any stage.)
water and mix, cover the pan and let the potato cook on low- medium heat
about 8 to 10 minutes or till the potatoes are fork-tender. You may occasionally
stir once or twice in
between.
(When making any kind of sukhi sabzi, avoid adding too much water at the
beginning. Once you sprinkle salt, the vegetables release their own juices.
For the best flavor, let the sabzi cook in its own juices for as long as possible.
Keep in mind that if needed, you can always add water at any stage.)
Mix potatoes with onion masala
Cover the pan and let potatoes cook
10. While potatoes are cooking, cut eggplant about the same size as potatoes.
Cut eggplant
Chopped eggplant
11. Take the lid of the pan and with a fork check if potatoes are tender and
par -cooked.
par -cooked.
Check if potatoes are tender
12. Now add chopped eggplant to the par-cooked potatoes and mix well.
Add chopped eggplant
Mix Eggplants with potatoes
13. Cover the pan and let cook till both eggplant and potatoes are tender. On
medium low heat this should take 7-10 minutes. Cook time will depend
on the variety and size of the vegetables. As the eggplants cook, they will
release their water and that should be enough to cook everything. Take the
cover of and check 1-2 times and mix potatoes and eggplants so that all the
masala cotes to the vegetables evenly, place the cover back. While cooking to
make sure that the sabzi isn't getting dry else add ¼ cup to ⅓ cup water.
Once the eggplant is in and cooking don't stir it too much because it will get
mushy!
If you prefer softer or mushy eggplants and potatoes, cook longer to achieve
the desired softness.
medium low heat this should take 7-10 minutes. Cook time will depend
on the variety and size of the vegetables. As the eggplants cook, they will
release their water and that should be enough to cook everything. Take the
cover of and check 1-2 times and mix potatoes and eggplants so that all the
masala cotes to the vegetables evenly, place the cover back. While cooking to
make sure that the sabzi isn't getting dry else add ¼ cup to ⅓ cup water.
Once the eggplant is in and cooking don't stir it too much because it will get
mushy!
If you prefer softer or mushy eggplants and potatoes, cook longer to achieve
the desired softness.
Cover the pan and cook
14. Take the cover off mix and check if the potatoes and eggplant is cooked.
Mix and check if Potatoes & eggplant is cooked
15. 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.
water in the bottom then raise the heat up so that all the water evaporates
quickly, then turn the heat down.
Add chopped green chili and mix
16. Once all the water evaporates sprinkle Mango powder and mix.
17. Add 1 tablespoon oil and mix and cook for 2 to 3 minutes,.
18. Once Aloo Banigan is cooked garnish with coriander leaves and turn the
stove off.
17. Add 1 tablespoon oil and mix and cook for 2 to 3 minutes,.
18. Once Aloo Banigan is cooked garnish with coriander leaves and turn the
stove off.
Add Amchor powder & mix (Mango powder)
Add oil and mix
Sprinkle coriander leaves
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.
4. Don't skimp on oil! Eggplant needs enough oil to cook properly and taste
delicious.
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.
4. Don't skimp on oil! Eggplant needs enough oil to cook properly and taste
delicious.
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
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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