Chatpatta Baingan Aloo

By Food Fusion · 50 min

Ingredients

Instructions

1. In a mortar and pestle, crush the ginger, green chillies and a pinch of pink salt coarsely, then set aside.
2. Cut the eggplants into cubes.
3. In a bowl, mix water with ½ tbsp pink salt. Add the eggplant, soak for 10-15 minutes, then drain.
4. In a wok, heat the oil and fry the cumin seeds, dried red chillies and bay leaf for 30 seconds.
5. Add the crushed mixture and fry for 1 minute.
6. Add the chopped tomatoes and cook on medium heat for 1-2 minutes.
7. Add red chilli powder, pink salt, coriander powder, turmeric, cumin powder and Kashmiri chilli powder, mix well and cook until the oil separates.
8. Add 2-3 cups of water (or as needed), cover and simmer on low heat for 4-5 minutes.
9. Add the potato cubes and mix well.
10. Add water (¼ cup or as needed), cover and cook on low heat until the potatoes are tender, 6-8 minutes, then cook on high heat for 1 minute.
11. Add the eggplant and mix well.
12. Add the dried fenugreek leaves and garam masala, cover and cook on low heat for 5-6 minutes, then stir and cook on high heat for 2-3 minutes.
13. Stir in the fresh coriander and sliced green chilli, then serve.

Summarized from Food Fusion's video. Watch it for the details.

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