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Aloo Baigan (Brinjal) Ki Sabzi
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By : Anita RahejaCategory : Potato, Brinjal Recipes, North Indian lunches
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Cut the potatoes, brinjals and keep soaked in water.
- Heat oil in a kadai or a heavy bottomed vessel.
- Add cumin seeds. When the seeds splutter, add the tomato puree, crushed ginger and green chillies.
- Saute on a low flame for 10 minutes.
- Add coriander powder, red chilli powder, turmeric powder and salt.
- Simmer till oil separates.
- Add the potatoes, baigan and spinach. Mix well.
- Simmer till the vegetables are coated with the tomato mixture, stirring at regular intervals.
- Add sufficient water and cook on a low flame till the vegetables are done and the gravy thickens.
- Serve with hot purees and boondi raita.
Ingredients:
4 - medium sized potatoes (cut into quarters)
3 - medium sized baigan (peeled and cut lengthwise)
1 small bunch - spinach (washed and finely chopped)
4 - tomatoes (made into puree)
11/2" piece - ginger
2 - green chillies (finely chopped)
4 to 5 tbsp - oil
1 tsp - cumin seeds
2 1/2 tsp - coriander powder
2 tsp - red chilli powder
1/2 tsp - turmeric powder
sufficient water to make a gravy
salt to taste
4 - medium sized potatoes (cut into quarters)
3 - medium sized baigan (peeled and cut lengthwise)
1 small bunch - spinach (washed and finely chopped)
4 - tomatoes (made into puree)
11/2" piece - ginger
2 - green chillies (finely chopped)
4 to 5 tbsp - oil
1 tsp - cumin seeds
2 1/2 tsp - coriander powder
2 tsp - red chilli powder
1/2 tsp - turmeric powder
sufficient water to make a gravy
salt to taste
RECIPES BY ANITA RAHEJA
