Crispy Aloo baingan (Eggplant)

aloo baingan recipe - quick and easy to make dry curry made with potatoes and eggplants.

 COURSE main

 CUISINE Punjabi

 PREP TIME 20 minutes

 COOK TIME 25 minutes

 TOTAL TIME 45 minutes

INGREDIENTS (1 cup = 250 ml)

• 1 kg small baingan (eggplants or brinjals)
• 5 to 6 potatoes (aloo)
• 2 teaspoon red chilli powder (lal mirch powder)
• 1 teaspoon turmeric powder (haldi)
• 2 teaspoon dried mango powder (amchur powder)
• 2 teaspoon garam masala powder
• 3 tablespoon mustard oil or vegetable oil
• salt or black salt

HOW TO MAKE RECIPE

1. wash the small baingan and potatoes in water.
2. slice the baingan into 4 pieces vertically.
3. keep the baingan in salted water for 15-20 minutes to remove their bitterness.
4. also slice the potatoes in medium size slices.
5. in a pan heat the mustard oil. add the potatoes and baingan to the oil.
6. saute in the oil for 4-5 minutes on a medium flame.
7. add red chilli powder, turmeric powder and salt as required.
8. mix the spice powders and salt properly with both the veggies.
9. now cover the pan and let the veggies cook on a low flame for 15-20 minutes.
10. keep checking the aloo baingan after a few minutes so that the veggies do not stick to the bottom of the pan. do stir occasionally.
11. when the aloo and baingan are cooked properly, sprinkle garam masala powder and amchur powder.
12. mix these thoroughly and cook for a minute.
13. close the flame and serve the aloo baingan hot with phulkas or parathas.