Alu Baingan Recipe (Potatoes and Eggplant)

Hey all,

This is a recipe given by Khushboo and we absolutely love this one! The speciality is the crushed peanuts added to the spices to give it a crunchy texture. Of course, you can leave peanuts out or substitute for another nut if someone is allergic to these!

Ingredients

1. Eggplants – 500 grams, diced
2. Potatoes – 300 grams, peeled and diced
3. Onion – 1 medium size, finely chopped
4. Tomato – 1 big size, finely chopped
5. Ginger – 1 inch piece, peeled and crushed
6. Garlic – 5-6 cloves, peeled and crushed
7. Chilli – 3-4, chopped fine
8. Oil – 1-2 tablespoon
9. Bay leaves - 1-2
10. Dry Coriander seeds - 6-7
11. Whole black paper - 4-5
12. Mustard seeds – 1/2 teaspoon
13. Cumin – 1 teaspoon
14. Chilli powder – 1 teaspoon
15. Turmeric powder – 1/2 tea spoon
16. Coriander powder - 1 big spoon
17. Salt – as desired
18. Optional -
19. Peanuts - 100 grams crushed fine
20. Sesame seeds - 1 spoon (roasted and powered)

Recipe

1. Take a kadhai or a heavy base pot
2. Heat oil on medium
3. Add bay leaves, dry coriander seeds, whole black paper , mustard seeds, cumin & cook for about 30 seconds or so.
4. Add ginger, garlic & chilli. Saute for a minute.
5. Add in the chopped onion stir till golden brown.
6. Add chopped tomatoes & saute till the mixture leaves oil or around 5-6 min. on high flame.
7. Add crushed peanuts & optionally sesame seeds.
8. Add all dry powders (chilli, coriander & turmeric)
9. Stir for a minute and add potatoes & eggplant.
10. Add salt, stir and cover the pot on low heat.
11. Cook for 20 - 25 minutes, stirring every 7-8 minutes, till it turns dark brown. Make sure it doesn't stick to the base (sprinkle some water if needed)

Season with some chopped coriander leaves & dash of lemon :)