Potato 3 (medium size) Eggplant|Brinjal 1 big Onion 1 Tomato 1 Garlic 3 pods Red chili powder 1 tsp Coriander powder 1/2 tsp Turmeric powder 1/4 tsp Jeera powder 1/2 tsp Coriander leaves few Kasoori methi a pinch (optional) Salt as needed Oil 2 tblsp Cumin seeds 1/4 tsp
Peel the skin of the potatoes and cut them into cubes. Chop the eggplant into cubes. I used the big ones, if you don’t have big use 5-6 small brinjals. Finely chop the onions and tomatoes. Peel the skin of the garlic.
In a pan add oil and add in the cumin seeds. Crush the garlic roughly and add it to the pan. Alternatively you can use ginger garlic paste too. Add the chopped onions to this. Cook till the onions become translucent.
Add the tomatoes and cook well. Now add the red chili powder, coriander powder, cumin powder, turmeric powder and salt.
Cook for 2 minutes and add the cubed potatoes.
Mix well and add in 1 cup of water. Cover it and cook till the potatoes are almost cooked.
Add the cubed eggplants to this now. Mix well and cover it and cook till it is completely cooked. Add little water if needed. Cook in a low flame without getting it burnt.
Add coriander leaves and kasoori methi in the last and switch off the flame.
Aloo baingan subzi is ready to serve. Serve with roti or rice or with any pulao. We had with masoor dal tadka and basmati rice.
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