Aloo Baigain (Potato and Eggplant (Aubergine) ) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is so yummy! Use those tiny little eggplants at the store rather than those big purple kind. Surve with plain basmati rice or a pulao Ingredients:
1 large potato |
5 small eggplants |
1 tablespoon red chili powder |
1 teaspoon cumin |
1 teaspoon coriander powder |
1 teaspoon turmeric powder |
salt |
garlic paste |
1 teaspoon mustard seeds |
Directions:
1. Cut potato and eggplant into small pieces.
2. Take frying pan and pour 1 tbsp oil.
3. After the oil is hot, add cumin and mustard seed to it.
4. When the mustard seeds crackle, add potato and eggplant.
5. Saute about 10-15 seconds.
6. Add garlic paste and other dry spices as mentioned above.
7. Stir in one cup of water.
8. Add salt.
9. Cover the pan and reduce heat to low.
10. Heat till until potatoes are soft, but not mushy.
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