Aloo Baingan subji/ Eggplant potato stirfry

Aloo Baingan Sabzi Recipe

Prep time: 10 min
Cook time: 30 min
Yield: 4
Main Ingredients: potato brinjal
Ingredients

Green brinjals - 3 (baingan/eggplants/vanakaya)
Potatoes - 2, peeled and cubed
Tomato - 1 finely chopped
Ginger green chilli paste - 1 tsp
Asafoetida - 1/4 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala Powder - pinch
Salt to taste
Fresh coriander leaves for garnish
Cooking oil - 2 tbsps oil
Method

Heat 1 tbsp oil in a cooking vessel. Add the cubed potatoes and saute on low to medium high for 9-10 mts. Keep sauteing so tthat they do not burn but turn lightly crisp on the exterior. Remove the sauted potatoes onto a plate.
Add another 1/2 tbsp of oil in the same vessel and saute the chopped brinjals for 7-8 mts on low to medium flame. Remove the brinjals onto a plate.
In the same vessel, add 1/2 tbsp of oil, once the oil heats up, add the cumin seeds and let them turn lightly brown. Add ginger green chili paste, asafoetida, turmeric powder, red chili powder, coriander powder and 3 tbsps of water.
Add the chopped tomatoes and saute for 4 mts. Add the sauteed potatoes and brinjals to the tomato base and mix well.
Add salt and garam masala powder and mix. Add 1/4 cup of water, reduce flame, place lid and cook for 8-10 mts. Stir once in a while in between to ensure they don't stick to the pan or burn.
Turn off heat, remove onto a serving bowl. Garnish with chopped coriander leaves.
Serve warm with rice or rotis.
Tips

You can deep fry the potatoes till crisp instead of shallow frying.
Use white or green brinjals which are tender and not too mature