Homestyle Aloo Baingan Recipe

Ingredients

• 1/3 cup diced onion
• 3/4 tsp cumin seeds
• 500 g yellow potatoes (3-4) (cut into small cubes)
• 700 g eggplants (cut similarly sized to potatoes, look at notes for how many.)
• 400 g tomatoes (2)
• 1 minced green chili
• 1 tsp garlic paste or 4-5 cloves freshly crushed garlic
• 1/2 tsp chilli flakes
• 1/2 tsp chilli powder
• 1/4 tsp haldi
• 3/4 + 1/4 tsp salt
• salt
• freshly cracked black pepper
• a squeeze of lemon juice
• 2 tbsp cilantro (chopped)
• 2-3 green chilies

Instructions

1. 1

   Heat the oil and add your cumin seeds until they sizzle. Add onions and saute the onion until the edges are bronze

2. 2

   Add your tomatoes, garlic, and 3/4 tsp salt

3. 3

   Mix well and cook on medium heat until the mixture looks softened and a little jammy.

4. 4

   Add your spices and mix.

5. 5

   Stir in your cubed potatoes and cover with a tight fitting lid and cook on low heat for 15=20 minutes. Only add water if it starts to burn.

6. 6

   As soon as your potatoes are fork tender add your eggplant to the pan, sprinkle with salt, and mix well.

7. 7

   Cover and cook again on low heat until the eggplant is also tender - usually ten minutes.

8. 8

   Add a tbsp of cilantro, 1 diced green chili, a squeeze of lemon juice, your freshly cracked pepper

9. 9

   Mix, and taste. Adjust seasoning then add more cilantro and chilies to garnish and serve.