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Aloo Baingoan

Aloo Baingoan    
Aubergines With Potatoes
Aloo Baingoan    
Aubergines With Potatoes



  kilogram aubergine; cut in 1 cm pieces


  kilogram potatoes


  cup oil


  medium onion, peeled and thinly sliced


  teaspoon ginger paste


  medium tomatoes, roughly chopped


  level teaspoon coriander powder


  level teaspoon garam masala


  level teaspoon chili powder


  level teaspoon turmeric (haldi)


  teaspoon salt


   - green chillies, chopped

How to Cook:
1. Wash the baingan. Cut them into half lengthwise and then slice crosswise. Peel and cut the potatoes into dices. Keep the baingan slices and potato dices in cold water.
2. Heat oil in a heavy based pan and stirring frequently, fry the onions to a light brown color. Add the ground ginger to the onions. Stir fry for another few minutes then add the tomatoes, chili powder, salt, coriander powder, garam masala and turmeric. Stir well. Still stirring frequently, fry the onion mixture for about 7-8 minutes or until the tomatoes are reduced to a pulp. Add a little water, to prevent it from sticking to the bottom of the pan. Keep frying until the oil begin to separate.
3. Drain the baingan and potatoes, and add to the sauce. Stir well to coat the gravy. Add 1\2 cup of water, stir once and reduce the heat to low.
4. Cover with a tight fitting lid, and cook until the potatoes and baingans are really tender and all the moisture has dried up.
5. It may be necessary to add extra water to prevent the vegetables from sticking to the bottom of the pan.
6. Serve with Chapati. or boiled rice.

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