Baingan Aalu Masaledar (Eggplant Potato Masala)

                                 Baingan Aalu Masaledar

 

Eggplant or Brinjal aka baingan is that vegetable you can make by hundreds of methods and each method would taste yum! This vegetable has been one of my favorites since my very early childhood days! Although often considered a vegetable, they are technically fruit, as they grow from a flowering plant and contain seeds! 

 In addition to bringing a unique texture and mild flavor to recipes, eggplant brings a host of potential health benefits. Eggplants are a nutrient-dense food, meaning they contain a good amount of vitamins, minerals and fiber in few calories.

 In addition to containing a variety of vitamins and minerals, eggplants boast a high number of antioxidants. Eggplants are high in fiber and low in calories, making them an excellent addition to any weight loss regimen. There are many more nutrition values attached to this eggplant, but here we will now talk about the recipe.

This dry masala sabzi is very yummy and you will not regret making it regularly. My mom-in-law used to make it and everyone just loved this.

Ingredients:

1. Eggplant-2 (I had chinese,you can have any)
2. Potato-2-3
3. Onion-1
4. Garlic-4 cloves
5. Tomato-Half
6. Sweet peas-3 tbsp.
7. Fenugreek seeds or Methi daana-1 tsp.
8. Red chilli powder-2 tsp.
9. Turmeric powder-1/2 tsp.
10. Salt
11. Mustard or vegetable oil-4-5 tbsp. Remember eggplant drinks more oil) 

 

Procedure:

• • Blend onion and garlic in a blender.
  • Cut cube size potatoes and bigger Eggplants.
  • Heat oil in a kadai or pan, add fenugreek seeds and let them turn dark brown.
  • Now add masala paste and all the spices and salt.
  • Cook on low medium till oil starts separating.
  • When masala is properly done, peas add cut potato and brinjal.
  • Stir to mix and cover and cook till vegetables are tender enough.
  • Now add tomato cut in four pieces.
  • Cover and cook for about 3-4 minutes.
  • Turn off the heat and let it remained covered for 5-10 minutes.
  • Serve with chapati, toor dal and rice.