Aloo Baigan Masala (Potato Brinjal Vegetable) Recipe

Name: Aloo Baigan Masala (Potato Brinjal Vegetable)
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Gravy
Ingredients: 1/4 Boiled Diced Cup(45.0 gm) Potato; 1/4 Diced Cup(27.0 gm) Brinjal; 2.0 Chopped Tbsp(16.0 gm) Onion; 2.0 Chopped Tbsp(25.0 gm) Tomato; 1/4 Chopped Tsp(0.23 gm) Coriander Leaves; 1/4 Tsp(1.0 gm) Ginger Garlic Paste; 2.0 Number(0.22 gm) Kadi Patta; 1/4 Tsp(0.93 gm) Rai; 1/4 Tsp(0.59 gm) Jeera; 1/4 Tsp(0.53 gm) Dry Mango Powder; 1/4 Tsp(0.63 gm) Black Pepper; 1/4 Powder Tsp(0.54 gm) Red Chilly; 1/4 Tsp(0.6 gm) Haldi; 1/2 Tsp(2.0 gm) Salt; 2.0 Tsp(5.0 ml) Oil; 20.0 Ml(20.0 ml) Water

15 mins 1 158 0

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.

Nutrition Information

Per Serving: 1 Medium Bowl - 135.0 gm

113.6 kcal

Energy
11.8 gm

Carbohydrate
0.6 gm

Protein
5.8 gm

Total Fat
3.8 gm

Total Fiber

Ingredients
Steps to Prepare

1/4 Boiled Diced Cup(45.0 gm) Potato

1/4 Diced Cup(27.0 gm) Brinjal

2.0 Chopped Tbsp(16.0 gm) Onion

2.0 Chopped Tbsp(25.0 gm) Tomato

1/4 Chopped Tsp(0.23 gm) Coriander Leaves

1/4 Tsp(1.0 gm) Ginger Garlic Paste

2.0 Number(0.22 gm) Kadi Patta

1/4 Tsp(0.93 gm) Rai

1/4 Tsp(0.59 gm) Jeera

1/4 Tsp(0.53 gm) Dry Mango Powder

1/4 Tsp(0.63 gm) Black Pepper

1/4 Powder Tsp(0.54 gm) Red Chilly

1/4 Tsp(0.6 gm) Haldi

1/2 Tsp(2.0 gm) Salt

2.0 Tsp(5.0 ml) Oil

20.0 Ml(20.0 ml) Water

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.