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Aloo Baigan (Brinjal) Ki Sabzi Recipe

Aloo Baigan (Brinjal) Ki Sabzi is a popular Indian Side Dish
Author :
 
On :
Friday, 26 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Aloo Baigan (Brinjal) ki sabzi is a comfort vegetarian food for many Indians. It is famously relished as a side dish with roti or chapatti. Just like all other everyday meals include sabzi, this one is the same but with a little twist.

No need to scratch your head into guessing how to make it. Let us get you started. The technique of making Aloo Baigan ki Sabzi is quite easy as you just need to saute it.

Since it has two major ingredients – Potato and Brinjal, so start with potato first as it takes time to cook. Eventually let the baigan get tossed in the wok and a little patience is all you need. In no time you got your aloo baigan recipe ready. Our tip-off is try this with puri for best taste.

Ingredients

  • 4 medium sized Potatoes (cut into quarters)
  • 3 medium sized Baigan (peeled and cut lengthwise)
  • 1 small bunch Spinach (washed and finely chopped)
  • 4 Tomatoes (made into puree)
  • 1.5 piece - Ginger
  • 2 Green chillies (finely chopped)
  • 4 to 5 tbsp - oil
  • 1 tsp - Cumin seeds
  • 2.5 tsp - coriander powder
  • 2 tsp - Red Chilli powder
  • 1/2 tsp - Turmeric powder
  • sufficient water to make a gravy
  • salt to taste
  • How to Make Aloo Baigan (Brinjal) Ki Sabzi:

    1. Cut the potatoes, brinjals and keep soaked in water.
    2. Heat oil in a kadai or a heavy bottomed vessel.
    3. Add cumin seeds. When the seeds splutter, add the tomato puree, crushed ginger and green chillies.
    4. Saute on a low flame for 10 minutes.
    5. Add coriander powder, red chilli powder, turmeric powder and salt.
    6. Simmer till oil separates.
    7. Add the potatoes, baigan and spinach. Mix well.
    8. Simmer till the vegetables are coated with the tomato mixture, stirring at regular intervals.
    9. Add sufficient water and cook on a low flame till the vegetables are done and the gravy thickens.
    10. Serve with hot purees and boondi raita.



     

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