Aloo Baigan or potato and eggplant is a sumptuous Indian dish. Flavored with spices, tomatoes, and onion, it is extremely delicious. It can be consumed during lunch as well as dinner along with Roti, or Paratha. Apart from its delicious taste, it has immense nutritional value.
In order to prepare this delectable dish, the following ingredients are required:
One chopped onion,
One chopped tomato,
Two tea spoons of minced garlic
Two tea spoons of coriander powder
One chopped green chili
One teaspoon of cumin seeds
One teaspoon of Mango powder
Half teaspoon of turmeric powder, and red chilli powder each,
Four tablespoons of yogurt
Three table spoons of vegetable oil
Bit of Asafoetida, and coriander leaves.
In order to prepare the dish:
Potato and eggplant have to be cut in the shape of wedges.
Place a frying pan on medium fire, and add two tablespoons of oil along with cumin seeds, and Asafoetida. Cook them for two minutes until the cumin seeds turn light brown.
The next step is to add minced garlic, and chopped onions and cooking them on medium fire until the onions turn light brown in color.
Then red chili powder, turmeric powder, and coriander powder are mixed with the ingredients in the pan, and cooked for a few seconds.
The next step is to add chopped tomatoes, and yogurt. Fry for another five minutes, and stir occasionally. Now add chopped potato, and eggplant pieces to the pan. Also add salt, cover the pan, and cook for another twenty five minutes.
Mix the eggplant, and potato with the spices thoroughly. Now add green chilies, and fry for another couple of minutes. Then spray mango powder, and cook for another two minutes.
Adorn the dish with coriander leaves, and serve it roti or piranhas.