This is a very popular North Indian side dish made with potatoes and brinjals. It is very simple to prepare and goes well with chapati and most Indian flat breads. Today let us learn how to make aloo baingan subzi following our easy recipe.
Cut the potatoes (peeled) and brinjals into medium size pieces. Keep them in water separately to prevent discoloration.
Finely chop onions and tomatoes.
Heat oil in a kadai or pan, add jeera seeds, when it splutters, add onion, green chilli and saute till onions turn golden brown. Continuous stirring is required. You can add a little salt for the onions to brown faster.
Add ginger garlic paste and saute for a few more minutes.
Then add finely chopped tomatoes, turmeric powder, chilli powder, coriander powder, cumin powder and cook till tomatoes turn mushy.
After tomatoes become mushy, add potatoes and cook for 5-6 minutes.
After potatoes are cooked a little, add chopped brinjals, mix well and cook for a few seconds. Add 1 1/2 cups of water, needed salt, garam masala and cook covered on medium heat.
Keep stirring in between for even cooking. Check for salt. Once it is cooked, switch off the flame and garnish with coriander leaves.
Enjoy it hot with roti, naan or any Indian flat bread.