Aloo Baingan recipe is a very easy and short time taking semi-dry delicious sabzi. its recipe made with an equal proportion of eggplant and potatoes. It is made unique by the combinaation of brinjal and potatoes and give it a new taste it is an ideal dry curry recipe specially for Eid , to be served with roti and Naan for lunch or dinner.
Aloo Baingan – is a very cheap, simple, delicious ,nutritious and overall wholesome meal. its too easy to make and doesn’t require any special skill or talent to make it at home
Aloo Baingan Recipe
A cheap, simple, nutritious and overall wholesome meal. Pretty easy to make, doesn’t require any particular skill or talent.
Step 1
Start off by taking some oil in a pot and start heating after some time add some onions . you have also the option of adding some curry leaves.but adding leaves depend on your interest.
Step 2
Now the Fry those onions up for just 2-3 minutes, until the onions become loosen up and limp.
Step 3
After step 2 the take some tomatoes and fry them with together with onions until they lose their shape and they become jammy.
Proceed to add in the ginger, garlic and all the spices. Cook this down until the mixture concentrates/thickens and the oil begins to rise to the top.
Add in the aubergines, potatoes and half a cup of water. Cover with a lid and simmer everything until the potatoes are tender, checking every 5 minutes. This cook time will take around 20-25 minutes (potentially more if you like your aubergines to be super soft), but again – please keep checking. If you feel like you need to add water in to prevent the curry from sticking to the bottom, add in 1/4 cup at a time.
Once the potatoes are cooked and the texture of the aubergine is to your liking, take out 2-3 pieces of potatoes, mash them with a fork and then return them to the mixture. Stir in gently to mix through. This is a fabulous tip I picked up from Shayma over at the spice spoon and I love how it enhances the masala of the curry.
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