aloo baingan recipe: aloo baingan, punjabi aloo baingan recipe

aloo baingan: aloo baingan recipe, aloo baingan dry

This simple and super easy recipe of aloo baingan is from my mother in law. being a fantastic cook she dishes out awesome punjabi recipes. her trademark is that her recipes are easy to make and yet super yum. they are so easy that even a novice in cooking can make her recipes.

this is one such easy veggies recipe and there are other simple veggies recipes of hers like:

and more to come…..

also you will see my food photographs are becoming better and better if you check the above recipes. i was such a novice before and am still learning photography.

this is a variation of the stuffed aloo baingan recipe that i have earlier posted. in this recipe of aloo baingan we just slice or chop the aubergines instead of keeping them whole. the spices used are same as for the stuffed version. this is also a dry aloo baingan recipe.

i have used mustard oil in this recipe but even with a simple vegetable oil like sunflower oil the aloo baingan taste fabulous.

one can have the aloo baingan with parathas, phulkas and even plain bread.

without much ado we go for the recipe. and for this one i do not have a step by step

Aloo Baingan Recipe

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Serving Size: 5-6

ingredients

1 kg small eggplants
5-6 potatoes
2 tsp chilli powder
1 tsp haldi powder
2 tsp amchur (dried mango) powder
2 tsp garam masala powder
3 tbsp mustard oil or vegetable oil
salt or black salt

method:

wash the small brinjals and potatoes in water.
slice the brinjals into 4 pieces vertically.
keep them in salted water for 15-20 minutes to remove their bitterness.
also slice the potatoes in medium size slices.
in a pan heat the mustard oil.
add the potatoes and brinjal to the oil.
saute in the oil for 4-5 minutes on a medium flame
add all the dry spice powders and salt except garam masala and amchur powder.
mix the spice powders and salt properly with both the veggies.
now cover the pan and let the veggies cook on a low flame for 15-20 minutes.
keep checking the aloo baingan after a few minutes so that the veggies do not stick to the bottom of the pan.
when the aloo and baingan are cooked properly, sprinkle garam masala powder and amchur powder.
mix these thoroughly and cook for a minute
close the flame and serve the aloo baingan hot with phulkas or parathas.

http://www.vegrecipesofindia.com/aloo-baingan-recipe-aloo-baingan/