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Aloo baingan
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Healthy

Aloo baingan

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Time to cook

30 minutes

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Difficulty

Easy

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Serves

2

A spicy sabzi made with potatoes (aloo) and eggplants (baingan) cooked to perfection with basic spices.

A spicy sabzi made with potatoes (aloo) and eggplants (baingan) cooked to perfection with basic spices.

Ingredients

Onion Raw

0.75 cup

Potatoes

1 small

Indian Eggplant

1.25 eggplant

Canned Tomatoes

0.5 cup

Picador Chillies

1 chilli

Vegetable Oil

1.25 tbsp

Cumin Seeds

0.25 tsp

Ginger Garlic Paste

0.5 tbsp

Turmeric

0.125 tsp

Salt

0.5 tsp

Red Chilli Powder

0.75 tsp

Garam Masala

0.75 tsp

Coriander Powder

0.75 tsp

Water

0.125 cup

Coriander Leaves

0.75 tbsp

Step-by-step instructions to cook

Prep

1

Cut the washed and peeled potatoes into small cubes and soak them in a bowl of water some time.

2

Cut the washed eggplants and soak them in salted water.

3

Chop the onions and picador chillies.

Cooking

1

Add oil to a pan on high heat.

2

Add and heat cumin seeds (jeera) on low heat followed by chopped picador chili.

3

Add and saute chopped onion for 2-3 minutes.

4

Add and saute ginger garlic paste for 1-2 minutes.

5

Add the soaked potatoes to the pan and mix.

6

Stir fry the potato slices on medium-high flame for 2 to 3 minutes, cover and cook.

7

Add the soaked eggplant slices to the pan and stir fry again for 2 to 3 minutes until eggplant skins begin to change colour.

8

When the eggplant and potatoes have cooked fully, sprinkle salt, turmeric, red chilli powder, garam masala, and coriander powder, mix well and sauté for 1 to 2 minutes.

9

Add canned tomatoes to the pan, mix and cook.

10

Remove from heat and garnish with finely chopped coriander leaves.

Nutrition information

(per serving)

Carbs

Carbs

8.7

Proteins

Proteins

1.4

Fats

Fats

4.0

Fiber

Fiber

5.7

73

kcal

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