Aloo baingan.

- May 25, 2022

Aloo baingan with eggplant patato.

Ingredients .

1 small to medium (~ 450 g) globe variety eggplant, unpeeled

¼ cup neutral oil, plus more for pan-frying the eggplant

1 tsp cumin seeds

1 medium (~ 245 g) yellow onion, finely chopped

6-7 (~ 1 tbsp) garlic cloves, crushed

1-inch (~ 1 tbsp) piece ginger, crushed

2 medium (~ 300 g) tomatoes (or 3 small), finely chopped

1 small green chili pepper such as Thai or Serrano, sliced

1 tsp coriander powder

1 tsp cumin powder

1 / 4-1 / 2 tsp red chili powder, or to taste

1/2 tsp turmeric powder

1/2 tsp ground black pepper

2 tsp kosher salt, or 1 1/2 tsp sea salt

2 medium (400-450 g) russet potatoes, peeled and cubed into ¾-1 ”cubes (place in a bowl of water to prev

ent browning)

STRUCTIONS

Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.

Place a large, nonstick skillet over medium-high heat. Add 2 cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)

Step by step.

Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~ 8-10 min). Deglaze with 2 tbsp of water.

Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~ 4-5 minutes). If needed, add 2 tbsp of water to deglaze th

curry base / masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.

Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it's sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tende.

If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.

What cooks faster potato or eggplant?

Eggplants cook faster than potatoes so make sure to cook the potatoes till they are almost done before adding the eggplants or else the eggplant will get mushy. To fasten the cooking process you can use boiled potatoes instead.

Here are our 10 best Baingan Recipes that you can try at home:

Begare Baingan. Aubergine mixed with spices, green chilli, ginger and onions. ...

Caponata. Fry the aubergines, add olives, tomato puree, sugar and vinegar. ...

Brinjal Sambhar. ...

Stuffed Aubergines. ...

Cheese and Pesto Eggplant. ...

Baba Ganoush.

How many calories are in aloo baingan Sabji?

120 calories

One bowl of aloo baingan sabzi contains only 120 calories, which makes this dish ideal for calorie conscious people! The balanced combination of protein, fiber, carbs, and fat makes it a healthy dish that can be relished without any guilt!