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Recipe Types: Casseroles and Bakes , Cheese , Chicken , Chocolate , Desserts , Gluten Free , Gujrati , Indian , International , Keto , Pasta , Pizzas , Potatos , Punjabi , Rajasthani

Aloo Baigan

2002-08-15

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    Ingredients

    • 1/2" piece of ginger root
    • 2 Minced green chilies
    • 1/4 cup Shredded unsweetened coconut
    • 1/2 tsp Garam masala
    • 4 tbsp Ghee
    • 1 tsp Black mustard seeds
    • 1/2 tbsp Whole cumin seeds
    • 1/8 tsp Asafetida
    • 6 md Potatoes, boiled & cubed
    • 1 tsp Turmeric
    • 1 tbsp Coriander
    • 1 sm Eggplant in 1" cube
    • 1 tsp Salt
    • 3 tbsp Fresh coriander, chopped
    • 1 tbsp Lemon juice

    Method

    Step 1

    Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside.

    Step 2

    Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds.

    Step 3

    Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables.

    Step 4

    Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.

    Recipe Type:
    rasoi

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