Spicy Aloo Baingan Recipe
Spicy Aloo Baingan Recipe. Spicy Aloo Baingan really highlights the flavor of this fundamental dish formula and has a flavor that no wouldn’t have the option to stand up to! Spicy Aloo Baingan North Indian formula is arranged utilizing potatoes, brinjal, onions, tomatoes and a melange of flavors. Spicy Aloo Baingan is an amazing dish for family lunch and is best delighted in with tawa roti.
Spicy Aloo Baingan
1/2 kilograms eggplant/brinjal
2 teaspoon red stew powder
salt as required
2 teaspoon garam masala powder
3 tomato
1 teaspoon ginger glue
2 squeezes asafoetida
water as required
4 enormous potato
1 teaspoon turmeric
4 teaspoon refined oil
2 onion
1 teaspoon cumin seeds
1 teaspoon garlic glue
1/2 tablespoon coriander powder
Stage 1
To set up this fundamental dish formula, take a slashing board and cut the potatoes, onions, tomatoes and brinjal into reduced down pieces. When done, put the potatoes and brinjal in an enormous bowl with salted water in it. Presently, take a processor and toil the cleaved onions and tomatoes independently to set up the puree and keep to the side till required.
Stage 2
Presently, put a profound lined skillet on medium fire and add oil in it. When the oil is adequately hot, add cumin seeds in it and let them pop for a couple of moments. Then, add asafoetida and ginger-garlic glue to it and saute for a couple of moments, till they turn sweet-smelling. Then, add onion glue and saute for a couple of moments, until the crude smell vanishes. Presently, add the tomato glue in the skillet and cook for a couple of moments.
Stage 3
Presently, add coriander powder, turmeric powder, garam masala powder and red bean stew powder to the skillet and blend well. Saute till the oil begins leaving sides of the skillet. Then, at that point, channel off the water from the potatoes and brinjal and add them to the dish. Saute well with the masala for 2-3 minutes. Cover the container with a top and cook on low fire for an additional 2 minutes.
Stage 4
Then, add water to the container and mix well. Cook covered for another 10-15 minutes, until the potatoes and brinjal are cooked appropriately. Once done, move to a serving bowl and topping with hacked coriander. Serve hot with roti or paratha to appreciate!
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