Aloo Baingan

Aloo Baingan! I love this simple and easy to prepare Aloo Baingan dish which can be served with Roti. This recipe is adapted from Manjula's Kitchen and I modified it a bit to suit our taste buds :)

Aloo Baingan

Ingredients:

• 2-3 small eggplants, vertically cut into 4/5 strips
• 1-2 potatoes, vertically cut into strips
• 2 medium tomatoes, chopped
• 1" ginger, grated
• 1/4 tsp turmeric powder
• 1/2 tbsp red chilli powder
• 1/2 tbsp Kala Masala
• 1 tsp cumin seeds
• 1/4 cup coriander 
• 3-4  curry leaves
• pinch of asafoetida
• pinch of salt
• Oil for Frying 

Method:

• Heat enough oil in a pan to fry the potatoes and eggplants.
• Once the oil is hot add the vertically striped potatoes  and fry until they are golden brown or cooked.
• Similarly, fry the vertically striped eggplants until they are thoroughly cooked. 
• Remove them on a paper towel to absorbs the excess oil.
• Now in another pan heat 1/2 tbsp of oil. Add cumin seeds, curry leaves and asafoetida.
• As soon as the seeds crackle add grated ginger, red chilli powder, kala masala and turmeric powder. Mix them well.
• Make sure the mixture does not stick to the bottom of the pan. (Add 1 tbsp of water if required)
• Now add the fried eggplant and potatoes to this spice mixture.
• Mix well. Add the finely chopped tomatoes and again mix gently. 
• Cook on low heat till the tomatoes are soft and tender. 
• Aloo Baingan is ready to serve. Garnish it with finely chopped coriander before serving.