Baingan Allo

 

Here's a simple recipe for Baingan Allo:

Ingredients:

• 2 medium-sized eggplants (baingan)
• 2 medium-sized potatoes (aloo)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1 green chili, finely chopped (adjust to your spice preference)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves for garnish
• Water

Instructions:

• Begin by washing the eggplants and potatoes thoroughly. Then, cut them into small cubes. You can choose to peel the potatoes or leave the skin on, depending on your preference.
• Heat the oil in a deep pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and let them splutter.
• Add the finely chopped onions and green chili. Sauté until the onions become translucent and start to turn golden brown.
• Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook this mixture until the tomatoes become soft and the oil starts to separate from the masala. Stir occasionally to prevent sticking.
• Now, add the chopped eggplants and potatoes to the masala. Mix well to coat the vegetables with the spices.
• Season with salt to taste and continue to cook for a few more minutes, stirring occasionally.
• Add a little water (about 1/4 cup) to the pan, cover it with a lid, and simmer on low heat. Stir occasionally and cook until the eggplants and potatoes are tender. You may need to add more water if the mixture becomes too dry. Be careful not to overcook and make it mushy.
• Once the vegetables are cooked through and the flavors have melded together, remove the pan from the heat.
• Garnish with fresh coriander leaves and serve Baingan Aloo hot with roti or rice.
• Enjoy your homemade Baingan Aloo! Adjust the spice levels to your liking, and feel free to customize the recipe with additional seasonings or ingredients if you prefer.