Alu Baingan Sabzi | Potato Aubergine Sabzi | Aloo Eggplant Sabzi

Since the consumption of Potatoes is consciously being cut, even the usage in recipes is altered. Where 1 may be required, half of it is used. In that process, we were left with just 2 Potatoes and Amma decided to conjure up something different.

The result...an awesome Alu Baingan Sabzi that is very delicious with soft Phulka Roti.

Ingredients:
1 Baingan | Brinjal | Aubergine | Eggplant, medium sized
1 Potato, boiled
2 Onions, medium sized
1 tblsp Leaves of the spring onion, finely chopped
1 tblspn Fresh Dhania | Coriander leaves, finely chopped
1 tsp Jeera | Cumin Seeds
1 tsp Oil
1/4 tsp Jeera | Cumin Powder
1/2 tsp Dhania | Coriander Powder
1/4 tsp Saunf | Fennel Powder
1/4 tsp Lal Mirch | Red Chilli Powder
1/4 tsp Haldi | Turmeric Powder
A pinch Hing | Asafoetida Powder
1/4 cup water
To taste Salt

Method:

• Cut the vegetables to 1/2 ' cubes and keep aside. Keep the cut baingan pieces immered in water to prevent their color from changing.
• In a pan, heat the oil and add jeera. When jeera splutters add onion and all the spice powders - jeera, dhania, saunf, red chilli, haldi and hing - saute for 2 minutes.
• Add cut baingan and water, mix well and cover and cook on medium flame till the baingan cooks - approximately 3 minutes.
• Add the boiled  cut potatoes and mix well. Cook for 2 minutes without the lid. Mix well and switch off the gas.
• Add the chopped spring onion leaves and fresh dhania and mix well.
• Serve hot with soft Phulka rotis | Curd Rice.

An interesting twist full of flavors! Please do try it and share your experience with us!

We have used:
1. Borges Olive Oil - Light
2. Everest Thikalal Red Chili Powder
3. LG Hing Powder
4. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.