Aalu baingan ki recipe, aalu baingan ki sabji kaise banate hai
Aloo Baingan ki Sabzi Recipe
Samagri (Ingredients):
- Baingan (eggplants) - 250 grams (chopped into medium pieces)
- Aloo (potatoes) - 2 medium-sized (chopped into cubes)
- Tamatar (tomatoes) - 2 (finely chopped)
- Pyaz (onions) - 1 large (finely chopped)
- Lahsun (garlic) - 3-4 cloves (finely chopped)
- Adrak (ginger) - 1-inch piece (grated or paste)
- Hari mirch (green chilies) - 1-2 (slit)
- Jeera (cumin seeds) - 1 tsp
- Haldi (turmeric powder) - 1/2 tsp
- Lal mirch powder (red chili powder) - 1/2 tsp
- Dhaniya powder (coriander powder) - 1 tsp
- Garam masala - 1/2 tsp
- Namak (salt) - as per taste
- Sarson ka tel (mustard oil) or cooking oil - 3 tbsp
- Hara dhaniya (fresh coriander leaves) - for garnishing
Vidhi (Method):
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Preparation:
- Wash and chop baingan and aloo into equal-sized pieces. Soak baingan in salted water for 10 minutes to prevent discoloration.
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Tadka (Tempering):
- Heat oil in a kadhai or pan.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
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Masala (Spices):
- Add garlic, ginger, and green chilies. Sauté for a minute.
- Add chopped tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil separates.
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Cooking Aloo and Baingan:
- Add chopped potatoes and eggplants to the masala. Mix well to coat them evenly.
- Cover the pan and cook on low-medium heat for 10-12 minutes, stirring occasionally. Add a little water if needed.
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Finishing Touch:
- When the potatoes and eggplants are tender, add garam masala. Mix well and cook for another 2-3 minutes.
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Garnishing:
- Garnish with fresh coriander leaves.
Parosne ka Tarika (Serving Suggestion):
Serve hot with roti, paratha, or steamed rice.
Enjoy your flavorful Aloo Baingan ki Sabzi!
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