ALOO BAINGAN KI SABZI | Lunch Recipe | Punjabi homestyle | Chef Harpal Singh Sokhi | chefharpalsingh

ALOO BAINGAN KI SABZI

Vegetable dishes are quite common in the world of Indian cuisine. Eggplants, which are also known as baingan in Hindi, are featured in a wide range of dishes. This recipe for aaloo baingan ki subji is really easy and turns out a delicious dish that tastes great when served with hot chapatis.

Ingredients Quantity

Potatoes Wedges 2-3 no
Eggplant Wedges 4-5 no
Turmeric powder ½ Tsp.
Oil 2-3 Tbsp.
Cumin seed 1 Tsp.
Onion Paste 1 Cup
Ginger Garlic paste 1 Tbsp.
Green Chili Paste 2 Tbsp.
Tomato Chopped 3 No small
Salt to taste
Coriander powder 1 Tbsp.
Red chili powder ½ Tsp.
Garam Masala 1 Tsp.
Turmeric powder ½ Tsp.
Cumin powder ½ Tsp.
Water as required
Coriander Chopped 2 Tbsp. + garnish

Method

Take the eggplants and peel the stems. Cut lengthwise into halves & then cut into quarters.

Put in a bowl and cover with water to prevent oxidization. Add turmeric and keep aside.

Take Potatoes wash and cut into wedges and soke
in the water and keep it a side.

Heat oil in a kadai , add cumin seeds and wait until they turn brown.

Add prepared onion Paste and sauté for while. Now add Green chili paste, Ginger Garlic paste and sauté for 4-5 min. when the mixture is cooked and oil leaves then add Tomatoes, Salt, Coriander powder, Red chili powder, Garam Masala, Turmeric powder, Cumin powder and mix well
Cook for 3-4 mins gets the masala concentrated and leaves the oil.

Add potatoes, eggplants and sauté for 3-4 mins.
When eggplants starts changing colors, add 2 cup of water to soaked the eggplant, potatoes and cover n cook for 12-15 mins in between check and stir-fry the sabzi to get evenly cooked.

Finish up with chopped coriander for freshness and mix well then serve in serving bowl and garnish with chopped coriander.



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