Aloo Baingoan
Ingredients
Instructions
- Wash the baingan.
- Cut them into half lengthwise and then slice crosswise.
- Peel and cut the potatoes into dices.
- Keep the baingan slices and potato dices in cold water.
- Heat oil in a heavy based pan and stirring frequently, fry the onions to a light brown color.
- Add the ground ginger to the onions.
- Stir fry for another few minutes then add the tomatoes, chili powder, salt, coriander powder, garam masala and turmeric.
- Stir well.
- Still stirring frequently, fry the onion mixture for about 7 to 8 minutes or until the tomatoes are reduced to a pulp.
- Add a little water, to prevent it from sticking to the bottom of the pan.
- Keep frying until the oil begin to separate.
- Drain the baingan and potatoes, and add to the sauce.
- Stir well to coat the gravy.
- Add 1\2 cup of water, stir once and reduce the heat to low.
- Cover with a tight fitting lid, and cook until the potatoes and baingans are really tender and all the moisture has dried up.
- It may be necessary to add extra water to prevent the vegetables from sticking to the bottom of the pan.
- Serve with Chapati.
- or boiled rice.
Nutrition & Diet Analysis (per serving)
349
kcal
17% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).