Dum Aloo Baingan
Serving - 5
Fennel seeds - 1/2 teaspoon
Cumin - 1 teaspoon
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1/4 teaspoon
Nigella seeds - 1/4 teaspoon
Garlic - 2 tablespoons
Ginger - 2 tablespoons
Eggplant - 350 grams
Salt
Oil - 35 milliliters
Potatoes - 350 grams
Oil - 30 milliliters
Oil - 2 tablespoons
Green chili - 3
Onion - 150 grams
Tomato - 200 grams
Salt - 1/4 teaspoon
Turmeric - 1/2 teaspoon
Paprika - 1 teaspoon
Coriander powder - 1 teaspoon
Water - 100 milliliters
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon
PREPARATION
- In a heated pan, add 1/2 teaspoon fennel seeds, 1 teaspoon cumin, 1 teaspoon mustard seeds, 1/4 teaspoon fenugreek seeds and 1/4 teaspoon nigella seeds.
- Dry roast the spices for 2-3 minutes.
- Take mortar and pestle, add 2 tablespoons garlic, 2 tablespoons ginger, roasted spices and grind it to a fine paste.
- Now, take a eggplant, slit it from centre and sprinkle some salt.
- In a pan heat 30 milliliters oil, and shallow fry the egg plant
- Cover and cook for 3-5 minutes.
- Remove the pan from heat.
- Take 350 grams potatoes in a bowl, slit them from centre and sprinkle 1/2 teaspoon salt.
- Shallow fry them in 30 milliliters oil .
- Cover and cook for 5-7 minutes.
- Heat 2 tablespoons oil in a wok , add prepared garlic spices masala and 3 green chilies.
- Stir well and cook for 2-3 minutes.
- Add 150 grams onions, cook until it turns translucent.
- Add 200 grams tomatoes, mix once.
- Cover and cook for 3-5 minutes.
- Now, remove the lid, give it a stir, and add 1/4 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon paprika, 1 teaspoon coriander powder. Mix well.
- Add fried eggplant and potatoes. Stir well.
- Now, add 100 milliliters water, mix and cover it with silver foil.
- Cover and cook it for 5 minutes.
- Remove lid and silver foil, give it a stir, and add 1/2 teaspoon garam masala, 1 tablespoon coriander. Mix well.
- Remove the wok from heat.
- Garnish with chopped coriander.
- Serve hot.
