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Recipes - Veggies - Dry

 
 
 

Here is the recipe for a quick, easy and dry (subzi) preparation of eggplant/brinjal and potato in rich, spicy masala. It goes well with rice or roti.
 

 

 
 

Baingan Aloo Masala
(Eggplant/Brinjal Potato Masala)

 

 
     
 

Baingan Aloo Masala

 
     
 
   

 

 

Ingredients :

 
Eggplant (long, slender Asian variety)  3 coriander Powder 2 tsp
Potato 2 medium Garlic paste

1 tsp

Red Onion 1 large Ginger paste

1 tsp

Green chillies 4 nos Cilantro chopped

¼ cup

Turmeric Powder ¼ tsp Lemon Juice 2 tbsp
Cumin(jeera)

1 tsp

Salt

to taste

Cloves 8 nos Oil

2 tbsp

Cinnamon

2 inch piece

   
Cardamom 3 pods
     

 

 
     
     
 
     
 
   

 

 

Preparation :

 
  • Wash and cut eggplant, potatoes and onion into 1/2 inch cubes.
     

  • Heat a little oil in a wide skillet. Add cumin seeds to it and let it pop.
     

  • Crush cloves, cinnamon and cardamom using a mortar and pestle and add it to the roasted cumin. Stir and heat for a few seconds till you get the smell of the cloves, cinnamon and cardamom.
     

  • Add the cubed onion and green chillies (slit in halves) and sauté till transparent. Now add the eggplant and potato (cubed). Sauté for 2 mins stirring well to prevent the veggies from sticking to the pan.
     

  • Add garlic paste, ginger paste, turmeric powder and coriander powder and stir well. Cover and cook till veggies are well cooked. Stir occasionally.
     

  • Once cooked, turn off heat. Add lemon juice and chopped cilantro, mix well and keep covered.
     

  • Serve hot with rice or Roti.

 
       
     
 
     
 
   

 

 

Note :

 
  •   To get a slightly sweet version of this, use red potatoes instead of regular potatoes. Skip the lemon juice and cilantro and add a little jaggery or sugar. This sweet version can be a little over-cooked and semi-mashed and still tastes good. This version goes best with roti.

 

 

 
     
 
 
 
 
 
 
 

 

 

 

 

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