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Aloo Baingan

Aloo Baingan
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Aloo Baingan Recipe, Baingan Ringna Sabji, How To Make Aloo Baingan Recipe

Aloo baingan curry, a staple curry made with potatoes and brinjal at most of the local homes on daily basis.

Aloo Baigan (Brinjal) ki sabzi is actually a comfort vegan food for a lot of Indians. It's an remarkable combo and create a scrumptious tasty side dish once they cooked along with onion, tomatoes and seasonings. The Aloo Baingan preparation  is thick in consistency so it is possible to pack with paratha for lunch or when you are traveling.

This easy and attractive aloo baingan subzi is a slightly spiced veggie recipe with diced al... Read More..

About Recipe

Vankaya Sannvankaya koora, Kathirikai Kuzhambu, Begun torkari

How to make Aloo Baingan

(5 ratings)
1 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Aloo Baingan
Author : Vahchef
Main Ingredient : Potato
Servings : 4 persons
Published date : November 23, 2016


Ingredients used in Aloo Baingan
• Turmeric powder/pisi haldi - 1/4 tea spoon.
• Red chilli powder/pisi lal mirch - 1 tea spoon.
• Green chilli/hari mirch - 1 numbers.
• Ginger root/adrak - 1 pinch.
• Garlic/lehsan - 3 clove.
• Tomato - 1 numbers.
• Onion - 1 numbers.
• Potato - 1 large.
• Eggplants/brinjals/baingan - 3 numbers.
• Cumin powder/pisa zeera - 1 tea spoon.
• Cumin seeds/saabut sufaid zeera - 1/2 tea spoon.
• Salt - to taste.
• Cooking oil - 1 tablespoon.
Method:
  • In a pot heat oil and add the cumin seeds.
  • When cumin seeds become lightly brown, add the chopped garlic, ginger root, and whole green chilies and stir for a minute.
  • Now add the chopped onions and fry onions until they are golden brown. Remove the green chili and keep aside.
  • To it, add the chopped tomatoes and fry until the oil starts to separate and the tomatoes are soft.
  • Then add the turmeric powder and fry for a minute.
  • After thatadd red chili powder, coriander powder and cumin powder and mix for a minute.
  • Later add the potato pieces and fry for 5 minutes.
  • In the same pan, add the brinjal (eggplant) pieces and fry for another 5 minutes.
  • For cooking the veggies, add 2 cups of water. When water comes to a boil, stir lower heat to low, cover and let it cook.
  • When the eggplant and potatoes are well done, garnish with coriander leaves, mix and turn off the stove.





Cooking with images Vange Rassa , Brinjal Eggplant rasdar, Badanekai Gulla saaru





Articles


Aloo Baigan (Brinjal) ki sabzi is actually a comfort vegan food for a lot of Indians. It's an remarkable combo and create a scrumptious tasty side dish once they cooked along with onion, tomatoes and seasonings. The Aloo Baingan preparation  is thick in consistency so it is possible to pack with paratha for lunch or when you are traveling.

This easy and attractive aloo baingan subzi is a slightly spiced veggie recipe with diced aloo or potatoes stir fried with chopped baigan or brinjals. Enjoy the aloo baigan with phulkas.

Some Indian vegetable side dishes adhere to a identical recipe. Some whole spices roasted in oil, some ground coriander, turmeric and/or cayenne, add vegetables, salt and a few oil and cook till soft. In this recipe, we use potatoes, eggplants and tomatoes and allow it to cook till done to preference.

There are many strategies to making a brinjal dish. Brinjal Curries are incredibly delicious dish inside the vegetable dishes which matches properly with roti, chappati and almost all rice recipes. Brinjal or eggplant features a meaty firm consistency and combines flawlessly with all the gravy

Potatoes are prepared in lots of ways: skin-on or peeled, full or slice, with spices or without, baked or boiled or steamed or roasted. potato recipes are offered hot, however, many are initial cooked, then offered cold, especially potato salad and potato chips.

The world's preferred root veggie, the potato, keep in the cool, dark, well-ventilated place as, if encountered with light, they will sprout green limbs. They must be stored in paper, instead of plastic bags, because the last mentioned can make them go moldy. Stored in this way, old potatoes may last many days, even though new potatoes should continue for 3-4 days.

Brinjal is another remarkable veggie that's flexible and mixes perfectly along with other vegetables, non-veg foods and spices. Choose only those eggplants (brinjal) which have smooth and glossy skin. The color, no matter what you buy, should be very vibrant. An eggplant that's discolored or has scars and bruises isn't a good option. It shows that the flesh inside the eggplant is damaged or perhaps rotting.

Tips:

Some eggplants, particularly the larger variety may take considerably longer to prepare. Cube them small and cook them for 5 minutes just before incorporating potatoes.

Benefits:

Eggplant or Brinjal is quite low in fats and calories but full of soluble fiber material. It includes good quantities of several necessary B-complex categories of vitamins like vitamin B5, B6, B1, B3.

Potato is definitely a remarkably nutritious low-calorie, high fiber food that provides substantial defense towards coronary disease and cancer. Our food ranking program certified potatoes as an excellent way to obtain vitamin B6 and an excellent source of potassium, copper, vitamin C, manganese, phosphorus, niacin, fibers, and pantothenic acid. Potatoes also incorporate many different phytonutrients which have anti-oxidant activity.

 

 

 

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Comments & Reviews

 

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Recent comments

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vahuser Posted on Wed Sep 16 2009

Hi, I tried your receipe Aloo Baingan and it came out very tasty...I can't believe i can cook so well now..:) thanks for the reciepe.. I luv this site. cheers sakthi

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