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

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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