Aloo Baingan Masala I Part Recipe I Lunch Box Ideas I roshniscuisine
You can watch the video recipe in Hindi here
You can watch the video recipe in Odia here
Aloo-Baingan Masala is a famous north Indian recipe well goes with roti, chapathi, naan…and this one we prepare by shallow frying the aloo baingan so healthy way. You know frndz my friend Anu who is expecting she does not like any food at all but when last time I update this recipe in status…she told its look so tempting so whatever I have this sent to her. She is so happy. Actually she does not like baingan but was telling me by looking the baingan it looks so yummy he he. So lets get started
Preparation Time 10 min
Cooking Time 35 to 40 min
Serving Persons 4
2 medium size potato cut into cubes
1 big purple brinjal cut into cubes( around 300 gm)
3 medium onion finely chopped
4 medium tomatoes finely chopped
3 to 4 green chili slitted
2 tsp ginger garlic paste
2 tbsp chopped coriander leaves
½ tbsp coriander powder
½ tsp turmeric powder
¼ tsp red chili powder
½ tsp kashmiri red chili powder
1 tsp garam masala
1 tsp cumin seeds
a pinch of asafoetida
½ cup mustard oil
Salt to taste
Take little oil in a kadai and shallow fry the potato cubes and brinjal cubes taking in little quantity.
Meanwhile heat 2tbsp oil,add cumin seeds with asafoetida.
Then add green chili,ginger-arlic paste n sauté for few seconds.
Next goes in chopped onion with a pinch of salt so that onion is cooked faster.
When onion turns into golden colour add chopped tomatoes and cook it.
Now add all spice powders except garam masala and cook it for some time.
Now ad the shallow fried aloo n baingan n mix this well.
Add garam masala n chopped coriander leaves.
Serve hot with garma garam phulka…
The onion tomato quantity is more comparing to aloo n baingan so that the masala is well coated on veggie like restaurant style.
If you wish you can deep fry aloo n baingan,but I shallow fry them to make it in healthy way.
Always add the masala before adding the aloo n baingan so that the spices is well absorbed .
Add garam masala at the end to retain the flavour.