Tuesday, August 6, 2013

Aloo Baingan





Finally my little one started taking nap that too two times a day, blogging while he is awake is kind of impossible, if he sees me in front of the computer, then his next task will be to sit in my lap and grab each and everything on the table including the keyboard's keys...Recently he managed to remove the "SHIFT" key from our laptop's keyboard...:(...So now a days cooking and blogging only happens when he is asleep...My today's recipe is aloo baingan / brinjal-potato curry.

Ingredients

Eggplant / Brinjal / Baingan / Vazhuthanaga ~ 2 medium sized ( If you are using Indian brinjals use 5 nos, since its smaller in size )
Potatoes ~ 2 medium sized ( Peeled and chopped to small cubes )
Onions ~ 1 no ( Finely chopped )
Green chillies ~3 nos ( Chopped )
Ginger and garlic ~ 2 tbsp ( Crushed or chopped )
Tomato ~ 1 no
Turmeric powder ~ 1/4 tsp
Red chilly powder ~ 1 to 1.5 tsp
Coriander powder ~ 2 tbsp
Dry mango powder / Amchur powder ~ 1/4 tsp ( Optional )
Cumin powder / Jeeraka podi ~ 1/4 tsp
Methi leaves / Dry fenugreek leaves ~ 2 tbsp (Crush with your palms )
Asafoetida powder / Kayam podi ~ 1/8 tsp
Cumin seeds / Jeerakam ~ 1/4 tsp
Salt to taste
Oil


Method

  • Chop the eggplants and peeled potatoes to small cubes and immediately transfer it to a bowl with water to avoid discoloration. Note: Before adding the vegetables to the curry, drain the vegetables and pat dry.
  • Heat oil, preferably in a non-stick pan and add cumin seeds, when it starts to splutter, add finely chopped onions, chopped green chillies followed by crushed ginger and garlic and saute till onions become soft and translucent. 
  • Next add finely chopped tomatoes along with 2 tbsp water and cook till tomatoes become mushy. Then add coriander powder, red chilly powder, cumin powder and turmeric powder and mix it nicely. 
  • Add cubed potatoes along with enough salt and very little water and cook covered for about 10 minutes. Then add cubed brinjals and continue cooking for another 10 minutes or till its fully cooked. Finally add dry mango powder, asafoetida powder and crushed methi leaves.  Mix it nicely and remove from the flame after 1-2 minutes.
 Enjoy with roti....:)

Cheers!!

Jisha

1 comment:

Manjula Bharath said...

Aloo baigan looks super delicious dear :) First time here and happy to follow you :) Do visit my blog too :)
http://desifiesta.blogspot.com/

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