Aloo Baingan

About Aloo Baingan

Ingredients

• Potato (aloo), boiled, peeled and diced 1 cup
• Large eggplant (baingan), diced 1
• Oil 1 tbsp
• Cumin seeds 1 tsp
• Garlic paste 1 tsp
• Green chillies, chopped 1 tsp
• Ginger paste 1 tsp
• Medium onion, chopped 1
• Red chilli powder 1 tsp
• Turmeric powder ½ tsp
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Garam masala powder 1 tsp
• Medium tomato, chopped 1
• Salt to taste
• Fresh coriander leaves, chopped 1 tbsp

How to Make Aloo Baingan (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add cumin seeds and saute till they change colour. Add garlic paste, ginger paste and green chillies and saute till the raw smells disappear.
2. Add onion and saute till it becomes translucent. Add red chilli powder, turmeric powder, coriander powder, cumin powder and garam masala powder and saute 1 minute.
3. Add tomato and salt and continue to saute till tomato becomes pulpy.
4. Add eggplant, mix, cover and cook till the eggplant is done.
5. Add potatoes and mix well. Cook on medium heat till the potatoes are heated through.
6. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps