Sunday, February 28, 2010

Aloo Baingan Curry

4 medium size italian eggplant
4 medium size potatoes boiled (peel and chopped into 2 inch size)
3 tbs tomato puree
¼ tbs turmeric powder
A pinch of hing (optional)
1 small onion chopped
Salt as per taste

Grind to a smooth paste:
2 clove garlic
3-4 red chilli (take s per your need)
1 inch ginger piece chopped
½ tbs cumin seeds roasted
½ tbs coriander seeds roasted

1)Cut the eggplants into about 2 inch size and keep it in big bowl with 4-5 cups of water, so that these will not turn black.
2)Grind all the ingredient listed under “Grind to a smooth paste” with about 5 tbs of water to a smooth paste.
3)Take a frying pan with 3 tbs of oil and heat it, then strain all the eggplant pieces from water and fry in the frying pan, till the pieces gets cook and keep it aside.
4) Heat 2 tbs of oil in a frying pan, add hing and chopped onion and fry it till the onion color changes to brown.
5)Add the paste and fry it for 2-3 minutes and add tomato puree, turmeric powder and fry it for another couple of minutes.
6) Add the chopped potatoes and fried eggplant to this and mix it properly. Cover the lid and let it fry for couple of minutes, keep stirring in between so that it will not stick to the pan.
7)Add 3 cups of hot water to it, add salt and mix it properly. Let it cook for another 5 minutes and your Aloo Baingan is ready to serve with your choice of Roti or Rice.

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