Brinjal/Eggplant or Baingan is one of my favorite vegetables. The nice thing is; you can make it in so many ways.
When it comes to making baingan, potato and brinjal is one of the most preferred combinations. This can be served as a side dish with all kind of breads, primarily with roti/chapatti.
This recipe is really simple and is made north Indian way. I have sliced the brinjals/baingan and potatoes/aloo, instead of chopping them or keeping them whole. I have added just the everyday spices to this recipe, yet the sabzi tastes super yum.
I have used mustard oil in this recipe, which takes this recipe to another level. But if it is not available, you can make this recipe with simple sunflower oil, it tastes fabulous.
There are a couple of other recipes that I make out of baingan, which is Baingan bharta and Quick brinjal curry in pressure cooker.
With that said, let us now see how baingan aloo sabzi is made.
Step by step recipe of Aloo baigan recipe:Wash 6 small brinjals or baingan and 2 medium sized potatoes in water.Slice the baingan into 4 pieces vertically.Keep the baingans in salted water for 15-20 minutes to remove their bitterness.Also slice the potatoes in medium size slices.
In a pan heat the mustard oil. Add the potatoes and baingan(brinjal) to the oil.Sauté in the oil for 4-5 minutes on a medium flameAdd the spice powders: ¼ tsp turmeric powder, ½ tsp coriander powder and ½ to 1 tsp red chili powder and salt to taste.
Mix the spice powders and salt properly with both the veggies.
Now cover the pan and let the veggies cook on a low flame for 15-20 minutes.
Keep checking the aloo baingan after a few minutes so that the veggies do not stick to the bottom of the pan.
When the aloo and baingan are cooked properly; sprinkle ½ tsp garam masala powder and ½ tsp amchur powder.
Mix these thoroughly and cook for a minute.
Turn off the stove and serve the aloo baingan hot with phulkas or parathas.
Below is the printable version of th...