@sinfullyspicy: This simple home style aloo baingan sabji with tender, juicy eggplant chunks cooked with earthy potato pieces in a fragrantly spiced, tomato-forward masala will leave you licking your fingers! You could peel the baingan if you wish or cook it longer if you enjoy mushy textured. Full recipe is linked in my profile. -⅓ cup mustard oil or any cooking oil, feel free to decrease oil as desired. Eggplants taste great when oil quanity is optimum -2 dried chili or ½ teaspoon red chilli flakes -1 teaspoon cumin seeds jeera -¼ teaspoon fenugreek seeds methi dana, skip if not available -¼ teaspoon asafetida hing, skip if not available -2 tablespoon garlic finely chopped -2 medium (~200g) potatoes peeled & cut similar to eggplant (I use yellow potatoes) -½ teaspoon turmeric powder -1.25 teaspoon coriander powder -1 teaspoon red chilli powder (hot) or use cayenne powder, adjust to taste -2-3 (~200g) tomatoes I use Roma tomatoes, puree in a blender or use canned tomato sauce -1 (~350g) eggplant any variety of eggplant (peel on) works, cut in a similar size as the potatoes -½ teaspoon amchur dry mango powder, or use fresh lime juice, adjust to taste -½ teaspoon garam masala powder -1 teaspoon kasuri methi dry fenugreek leaves, crushed between palms -1 teaspoon salt or to taste chopped cilantro to garnish #aloobaingan #indianfood #northindianfood #fyp #fypage

SinfullySpicy

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Friday 31 May 2024 15:32:37 GMT