Aloo Baingan is a popular north Indian dish cooked as a side dish for chappatis. After my marriage, we stayed mostly in north India as my hubby worked in armed forces. Therefore, our cooking is a mixture of north plus south Indian style. My north Indian friends cook almost all vegetables with one or two potatoes. This attracts children and help them to eat veggies easily. I too liked this and following in my cooking.
Potato is called as Aloo in Hindi and as Urulai Kizhangu in Tamil. Brinjal (Eggplant) is called as Baingan in Hindi and as Kathrikai in Tamil.
Serves: 4
Cooking time: 20 to 25 minutes
Ingredients
- Brinjal – 4 no
- Potato – 2 no
- Onion – 1 no
- Tomato – 1 no
- Red chilli powder – ¾ tea spoon
- Coriander powder – 1½ tea spoon
- Roasted cumin powder – ¼ tea spoon
- Salt – as per taste
- For seasoning
- Mustard – ½ tea spoon
- Cumin seeds – ½ tea spoon
- Fenugreek – ⅛ tea spoon
- Curry leaves – few
- Asafetida – pinch
- Red chilli – 2 no
- Oil – 2 tea spoon
- Curry leaves – few
Method
- Peel and cut potatoes in lengthwise and put it in water; cut brinjals also in lengthwise and put it in water; chop onion, tomatoes and curry leaves.
- Heat a pan with oil and do the seasoning; add chopped onion fry till soft and transparent.
- Add tomato, fry for a while and add dry masalas and salt; mix and cook for few seconds.
- Add potatoes and brinjals mix well; sprinkle handful of water, close and cook for 5 to 6 minutes; stir in-between, if needed sprinkle some more water.
- Remove from flame when potatoes and brinjals both are done well.
- Serve with chappati or rice.
Tips
- Select brinjals without seeds or with minimum seeds.
Did you find this article useful? Please subscribe to our RSS Feed to receive all the FREE updates on various articles!
{ 3 comments… read them below or add one }