|Nutritional Guidelines (per serving)|
|Servings: Serves four people|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 103g||37%|
|Dietary Fiber 44g||159%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Vegetable dishes are quite common in the world of Indian cuisine. Eggplants, which are also known as baingan in Hindi, are featured in a wide range of dishes. This recipe for baingan aaloo ki subji is really easy and turns out a delicious dish that tastes great when served with hot chapatis. Raita is also a nice touch if you'd like to dip the baingan into it.
This Baingan recipe is best made and eaten fresh. Like lots of other Indian foods, it does, however, taste even better when it is reheated and eaten the day after it is cooked! A great accompaniment for baingan aaloo ki subji is any type of daal curry.
- 10 baby eggplants (or a large eggplant diced into 2-inch chunks)
- 3 tablespoons vegetable oil (or canola or sunflower oil)
- 1 teaspoon cumin seeds
- 1 large onion (finely chopped)
- 2 large potatoes (cut into 1-inch cubes)
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- Optional: 1/2 teaspoon red chili powder
- 2 large tomatoes (cut into 1-inch cubes)
- Kosher salt (to taste)
- Garnish: fresh coriander (chopped)
Gather the ingredients.
Prepare the eggplants by washing, patting dry, and cutting into quarters.
Soak the eggplant in warm water.
In a deep pan, heat the cooking oil on a medium flame until it is hot.
Now, add the cumin seeds and fry them until they no longer splutter.
Next, add the onions and fry them until they are slightly soft and translucent.
Then, add the diced eggplant and the potato cubes, stir and mix well. Sauté it for about 2 minutes.
Now add the coriander powder, cumin powder, turmeric powder, the red chili powder, and the chopped tomato. Stir to mix everything well and then sauté for another 2 to 3 minutes.
Sprinkle water on top of the vegetables and stir everything to mix well.
Cover the dish and cook it until the vegetables are almost done. Check occasionally and stir to prevent burning or sticking to the bottom of the pan.
When nearly cooked, remove the cover from the dish and stir.
Cook until both the potatoes and the eggplant are soft and cooked throughout. This is meant to be a dryish dish so cook off any extra water that may be present in it.
When done, turn off the heat and then garnish with chopped, fresh coriander leaves.