Thursday, November 13, 2008

Aloo Baigan (Potato and Eggplant)


1. 2 large eggplants
2. 3 Green onions, chopped
3. 1/2 tbspn garlic, minced
4. 1/4 tbspn ginger, minced
5. 2 small potatoes, peeled and cut into inches
6. Salt to taste
7. Paprika
8. 4-5 tbspns Olive oil
9. 1/2 bunch fresh coriander leaves, chopped finely
10. A pinch of Asafoetida (heeng)
11. 1 teaspoon mustard seeds
12. 1 teaspoon cumin seeds
13. 1/4 teaspoon turmeric powder

1. Heat olive oil in a large pot
2. When the oil is hot, add mustard seeds and let it pop.
3. When the mustard seeds start popping, add cumin seeds until it browns (in a few seconds)
4. Add green onion, garlic, and ginger.
5. When the green onions start to soften and you can smell the aroma of garlic, add turmeric powder, asafoetida, paprika. Cook for a few minutes so that the green onion absorbs the flavour of the spices.
5. When the spices are well mixed with the green onions, add potato and mix again.
6. Let the potatoes cook until the edges turn golden.
7. Now add eggplant. Turn the eggplant a few times in the pot to that the oil and spices are smeared on the eggplant. Make sure you don't mash the potatoes when you turn the eggplant.
8. Cook for 5-10 minutes and then add salt.
9. Cover and let simmer for about 20 minutes.
10. Add coriander leaves, turn heat off, and leave covered for another 10-15 minutes.

Serve hot with Roti or Paranthas.
An Indian delight!


Rajee said...

I'v not tried this recipe. Looks very nice.

Priyanka Agrawal said...

thank you :)

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