Aloo Baingan Recipe - Potato Eggplant Stir fry

By Swasthi's Recipes · 35 min

Ingredients

Instructions

1. Peel the potatoes, slice them lengthwise to ½ inch thick and keep them in water.
2. Add ¼ teaspoon salt to a large bowl of water. Rinse the eggplants, slice them lengthwise to 1 inch thick and put them in the salted water.
3. Heat the oil in a pan and add the cumin seeds. When they sizzle, add the onions and green chilli and sauté until lightly golden, not browned.
4. Add the ginger garlic paste and sauté for 30 to 40 seconds, without browning.
5. Drain the potato slices and add them to the pan. Stir-fry for 3 minutes until slightly transparent, then cover and cook for another 3 to 4 minutes until slightly tender.
6. Drain the eggplants and add them to the pan. Stir-fry for 3 minutes until their skin changes colour.
7. Sprinkle in the salt, turmeric, red chilli powder, garam masala and coriander powder. Mix gently, pour in ½ cup water, cover and cook until the potatoes are fully cooked but not mushy.
8. Set the heat to medium, add the tomato purée and mix well. Fry until the raw smell of tomatoes disappears.
9. For a semi-dry version, add ¼ cup water. For a gravy version, add 1 to 1¼ cups hot water instead. Taste and add more salt if needed. Simmer uncovered until the curry thickens.
10. Turn off the heat and garnish with the chopped coriander leaves.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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