Baingan Aloo Sabzi – Brinjals and potatoes cooked with spices, peanut powder and coconut.
As a child, brinjal was an absolute “no no “ for me. Later, when I started cooking, brinjal was in “Chalta hai once in a while” category. Further, when I started exploring different cuisines and trying different recipes, brinjal started featuring on my menu, more often than before. But it was still not on my favourite vegetables’ list. One fine day, during my usual vegetable shopping, I chanced upon these longish purple brinjals. Though not a fan of brinjals, I could not resist buying them for its sheer beauty.
I paired these purple beauties with potatoes and made baingan aloo sabzi. Trust me, the sabzi tasted so good, that these purple brinjals have got added to my list of favourite veggies. So, those of you who detest brinjals, hunt for these purple brinjals and try out this recipe. You will surely love it. Let’s take a look at the recipe:
4 long purple brinjals/ eggplant (Baingan)
2 potatoes (aloo)
Lemon sized ball of tamarind (imli)
2 tbsp oil (tel)
1 tsp mustard seeds (rai/sarson)
1 tsp cumin seeds (jeera)
Few curry leaves (kadi patta)
1 large onion, chopped (pyaaz)
1 tsp ginger garlic paste (adrak lehsun paste)
½ tsp turmeric powder (haldi)
A small piece of jaggery (gud)
½ cup roasted peanut powder (mungphali)
1 tbsp red chilli powder (laal mirch)
1 tbsp cumin coriander powder (dhaniya jeera powder)
¼ cup grated fresh coconut (nariyal)
2 to 3 tbsp chopped fresh coriander (dhaniya)
Salt as per taste (namak)
- Soak tamarind in ¼ cup water for 20 minutes.
- Mash and squeeze the tamarind, strain and keep tamarind pulp aside.
- Wash the brinjals. Wash and peel the potatoes.
- Chop brinjals and potatoes into small cubes.
- Keep chopped potatoes and brinjals immersed in water in two different containers, to prevent them from turning black.
- Heat oil in a pan.
- Add mustard seeds, cumin seeds and curry leaves.
- When the seeds start crackling, add chopped onions.
- Saute till the onion changes its colour.
- Add ginger garlic paste, turmeric powder and mix well.
- Now, add potato cubes.
- Give it a mix and cook covered till the potatoes are partially cooked.
- Now, add chopped brinjals and mix.
- Add tamarind pulp, jaggery, peanut powder and mix.
- Add red chilly powder, cumin coriander powder, salt and mix well.
- Cook covered for 8 to 10 minutes stirring intermittently.
- Add little water if the sabzi is too dry.
- When the brinjals are almost cooked, add in the grated coconut and mix.
- Cook it for 2 more minutes and then garnish with chopped fresh coriander.
- Serve hot with rotis/ phulkas.
WATCH RECIPE VIDEO