Ingredients:
- 2 medium potatoes
- 2 medium brinjal or baingan
- 1 ¼ cup onions paste
- ¾ cup tomatoes puree
- 2 tbsp oil
- 1 tsp ginger garlic paste
- ¾ to 1 cup water
- ¾ tsp chilli powder
- 1/8 tsp turmeric or haldi
- 1 to 1 ½ tsp garam masala
- 2 tbsp Coriander leaves
Method:
- Keep the cut potatoes and brinjal in salted water until used. You can make a paste of onions or blanch them first and make a paste to prevent bitterness.
- Heat a pan with oil, saute onion paste.Fry ginger garlic paste until it turns aromatic.Saute tomato puree until the raw smell disappears.
- Sprinkle red chilli powder, garam masala and turmeric. Saute until the mixture begins to leave the sides of the pan.
- Add the drained veggies and saute for 2 to 3 mins. Cover and cook on a low heat for another 2 mins.
- Pour water and stir. Cook covered on a medium to low heat until the potatoes are completely cooked. Add salt.
- Switch off and sprinkle coriander leaves.Serve aloo baingan curry with rice or roti.
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