Directions
bainganIngredients
For stuffing masala
Turmeric (हल्दी) – 2 tsp
Chilli powder (मिर्च पाउडर) – ¾ tbsp
Coriander powder (धनिया पाउडर) – 2 tbsp
Pepper powder (काली मिर्च पाउडर) – ½ tsp
Cumin powder (जीरा पाउडर) – 2 tsp
Garam masala (गरम मसाला) – ½ tsp
Salt (नमक) – 2 tsp
Black salt (काला नमक) – 1 tsp
Heeng (हींग) – ½ tsp
Kasoori methi powder (कसूरी मेथी पाउडर) – 1 tsp
Amchur (अमचूर) – 2 tbsp
Mustard oil (सरसों तेल) – 5-6 tbsp
For Cooking
Potato, medium (आलू) – 4 nos
Baby Brinjal (छोटा बैंगन) – 14 nos
Onion, medium (प्याज़) – 3 nos
Mustard oil (सरसों तेल) – ⅓ cup
Coriander chopped (ताज़ा धनिया)- handful
Steps
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1
Done
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For the masala of aloo baingan, in a bowl, add turmeric, chilli powder, coriander powder, pepper powder, cumin powder, garam masala, salt black salt, heeng, kasoori methi powder, amchur, and mustard oil. Mix all the masalas well. Now peel potatoes, cut them into thick slices and then slit the slices from the centre to fill up the masala in it. Fill our masala in all the slices. |
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2
Done
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Slit the baby brinjal into 4 quarters, but don’t remove the stem. Fill the masala in the brinjals as we did with potatoes. Now slit the onions into 6-8 equal parts and fill the masala. |
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3
Done
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Add oil and shallow fry the potatoes on both sides in a hot pan and keep it aside. Don’t cook it completely. Let’s cook brinjals now. In the same pan, add the masala-filled brinjals. Cover it with a lid and cook for 10 - 12 minutes on low flame. Add the onions too and sprinkle some water in the pan. Now close the lid again and cook it for another 5 minutes. Now add the potatoes and some chopped coriander. Close the lid and cook it for the last 5 minutes. Your special aloo baingan is ready. Serve it with some rotis and enjoy! |
