Aloo Baingan Pakistani
Serve with yogurt, khichri and kachumbar salad along with some achar or chutney. Aloo baingan is our rustic feast and satisfying soul food.
Servings 4
Calories 223kcal
Ingredients
- ⅓ cup oil (divided)
- 3 ( 300 gram) brinjal , sliced
- 2 (200 gram) potato , peeled and sliced
- 4 (400 gram) tomato , chopped
- 1 tablespoon green chilli paste
- 1 tablespoon ginger garlic paste
Spices
- 1 teaspoon red chilli powder (lal mirch), or more to taste
- 1 teaspoon cumin seeds (zeera)
- ½ teaspoon mustard seeds (rai)
- ¼ teaspoon black seeds (kaloonji)
- ¼ teaspoon fenugreek seed (methi)
- ½ teaspoon turmeric powder (haldi)
- 1 tablespoon coriander powder (dhnaya)
- ½ teaspoon black pepper corns (kali mirch)
- ½ tablespoon coriander seeds (sabut dhanya)
- 1 tablespoon desiccated coconut (sookha khopra)
- 7-8 curry leaves (kari patta)
- 1 teaspoon sesame seeds (til)
- ½ tablespoon fennel seeds (sauf)
- salt to taste
- 1 tablespoon tamarind pulp , dissolved in little water
Garnish
- 5-6 green chillies , sliced (hari mirch)
- Handful fresh coriander leaves , chopped finely (hara dhanya)
Instructions
- In a pot add ¼ cup oil then spread first layer of sliced potato then second layer of sliced brinjal and finally a layer of chopped tomatoes. Add all spices and top with remaining oil. Cover and cook for 5 minutes. Then mix all vegetables and spices very well.
- Cover the pot and slow cook for 25 minutes on lowest flame when potatoes are tender and oil separates. Add tamarind pulp in the last and mix. (Keeping checking after every 10 minutes, and add only ¼ cup water if needed.)
- Garnish with chili slices and fresh coriander. Serve with lemon slices, pickle and whipped yogurt.
Nutrition
Serving: 1servings | Calories: 223kcal | Carbohydrates: 10g | Protein: 1g | Fat: 21g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 214mg | Potassium: 114mg | Fiber: 4g | Sugar: 5g | Vitamin A: 235IU | Vitamin C: 43mg | Calcium: 50mg | Iron: 1mg