Baingan Aloo Brinjal Aloo Eggplant
potato
Baingan Aloo Recipe
Ingredients for Brinjal Aloo Eggplant potato
8-10 small round eggplants
approximately 3 inch size
3-4 medium size potatoes
1 branch of curry patta
6 t. oil
1 c. water
3 t. besan (gram) flour
3 t. dhania powder
less than 1/4 t. haldi
heaping t. red chili powder
1/2 c. fresh coriander leaves
stems removed
2 t. salt
i heaping t. sugar
1 t. til (sesame seeds)
1/4 t. oil
Method of cooking Brinjal Aloo Eggplant potato
Slice the ends of the tiny round eggplants, score in half, and open
coarsely.
Remove seeds somewhat. Add 6 t. oil in a pan and add the potatoes
chopped
in approximately 1 inch pieces.
Add 1 cup of water so the potato does not turn brown. Cook on medium
heat,
covered. Take 3 t. besan flour, 3 t. dhania powder, less than 1/4
t. haldi, 1
heaping t. red chili, 1/2 cup fresh coriander leaves, 2 t. salt,
1 heaping t.sugar,
1 t. sesame seeds, and 2 t. oil and combine these into a masala.
Add 1 spring of curry patta. Mix the masala to include the 2 t.
oil. Stuff the
masala into the eggplants. Cover and turn heat to medium. Let sit
for
approximately 10 minutes. Stir and mix the eggplant and potatoes.
After about 10-15 minutes check to see if potatoes are done. They
will be
soft. Add the rest of the masala and mix carefully after another
10 minutes.
Note: Another name for the small round eggplants is brinjals. The
large
eggplant is bhartha baingan.
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