Aloo Baingan is a tasty, tangy sabji made with diced potatoes and eggplant stewed in a spiced onion tomato gravy that goes well with chapati, phulka or paratha, providing a splash of fiber and antioxidants.
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In a kadai, heat 1.5 tsp oil.
Add 1/4th tsp rai, 1/4th tsp jeera, 1/4th tsp ginger garlic paste and saute.
Add 2 tbsp chopped onion, 2 tbsp chopped tomato and saute well.
Now add 1/4th cup diced brinjal, 1/2 tsp salt, 1/4th tsp haldi, 1/4th tsp red chilly powder, 1/4th tsp dry mango powder, 1/4th tsp black pepper powder, 2 kadi patta leaves and a little water.
Saute well, close with lid and allow to cook.
Add 1/4th cup boiled diced potato and saute.
Sprinkle 1/4th tsp chopped coriander leaves.
Serve hot with chapati or rice.