Aloo Baigan Ki Subzi

A dry curry of potatoes and aubergine -North Indian style

This North Indian style Aloo baigan is a simple and delicious dry dish,Potatos are very well paired with soft and melt in mouth brinjals and tomato and make's it a great combo,the main flavour of this dish comes from the flavour of its tempering.I have used mustard oil,but you can substitute it with any cooking oil of your choice.

 INGREDIENTS-
preparation time-15 min
cooking time-25 minutes
serve-6

• Brinjals,diced-1/2 kg
• Potato,chopped-2
• Tomato,chopped-1/2 cup
• Ginger, chopped-1 tsp
• Fresh coriander,chopped- 1tbsp
• Turmeric powder-1/2 tsp
• Chili powder-1.5 tsp
• Coriander powder-1 tsp
• Mango powder-1.5 tsp
• Garam masala-1/4 tsp
• Salt-to taste

Tempering-

• Mustard oil-4.5 tbsp
• Mustard seeds- 1 tsp
• Fenugreek seeds-1/2 tsp
• Fennel seeds- 1/2 tsp
• Asafoetida-1/2 tsp

PREPARATION-

1. Wash brinjals and chop to make small cubes or make long slices.
2. Peel and chop potatoes in cubes.(peeling is optional,you can also chop them without peeling).
3. Heat oil in a deep pan ,when it become warm then add the tempering ingredients.
4. When mustard seeds start crackling and fennel become golden,then add chopped potatoes and turmeric.
5. Stir for few seconds and then cover the pan and cook for approx 5 minutes on medium heat.
6. Now open the lid and add chopped brinjals,ginger and salt.
7. Mix well ,cover and cook on low heat till the vegetables are almost cooked .
8. Add chopped tomatoes and all the remaining spices and mix gently.
9. Cover and cook on low heat till cooked completely.(approx 1-2 minutes)
10. Garnish with chopped coriander and serve.

Serving suggestions-serve with roti or parathas(any Indian bread) or jeera rice.