Aloo Baigan ki Sabzi
Aloo Baigan ki Sabji is a popular dish in India, and there are various ways to prepare it using eggplant (baingan). Different regions have their unique styles of cooking eggplant. This sabji is commonly enjoyed with rice, roti, or paratha. Personally, I enjoy eating spicy baingan with rice.
Let’s take a look at how to make Aloo Baigan ki Sabji:
Wash and cut the eggplant. If the eggplants are large, remove around 70% of the seeds as they might not taste good after cooking. You can also partially peel the skin of larger eggplants if desired. Cut the potatoes as well.
Heat oil in a pressure cooker. Once the oil is hot, add chopped onions and sauté until lightly browned. Then add tomatoes, salt, ginger-garlic paste, cumin seeds, red chili powder, turmeric powder, and coriander powder. Add a little water and roast the spices.
Once the spices are well-roasted, add the eggplant, potatoes, and a little water. Close the pressure cooker and cook for 3 whistles.
After the pressure is released from the cooker, cook on high heat for 4-5 minutes until the eggplant is fully cooked. Mash the eggplant with a spoon and mix well.
Garnish with chopped coriander leaves.
Vegetables of Aloo Baigan Ingredients:
- 1 kg eggplant (baingan)
- 2 potatoes (aloo)
- 1 large onion
- 3 tomatoes
- 2 teaspoons ginger-garlic paste
- 1 teaspoon red chili powder (lal mirch powder)
- 1/2 teaspoon cumin seeds (jeera)
- 1/4 teaspoon turmeric powder (haldi)
- 2 teaspoons coriander powder (dhania powder)
- Oil for cooking
- Chopped coriander leaves (hara dhania) for garnishing
Note: The quantities mentioned above are approximate and can be adjusted according to personal preference.
Enjoy the delicious Aloo Baigan ki Sabji with rice or your preferred choice of bread!
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