Achari Aloo Baingan

Achari Aloo Baingan

Achari Aloo Baingan 

• I am using small brinjal in this recipe.
  Wash and cut 250 grams brinjal into two halves.
• Peel wash and cut 1 large potato into small pieces.
• Now take brinjal and potato in a bowl or a plate.
• Add turmeric, red chilly powder and pinch of carom seeds. I am not adding rice powder in my recipe but you can also add 1 tablespoon of rice powder to it if you want. Mix everything and keep aside.
• Heat 2-3 tablespoon of oil in a pan.
  Add mixed brinjal and potato in it and shallow fry it from both the sides.
• Fry till it is 80-85 percent cooked.
  Brinjal will cook faster compared to potato so remove brinjal first and then potato when it is 80 percent cooked.
• Once you have removed vegetables from the pan add more 2-3 tablespoon oil in it.
• Once oil is heated add mixed panch phoran which has pinch of each 5 whole spices (cumin seeds, coriander seeds, fennel seeds, carom seeds and fenugreek seeds).
• Add chopped onion and fry till translucent.
• Add finely chopped garlic to it.
  After adding garlic add some mustard oil to onion garlic. It will give good taste to the sabzi.
• Stir and fry for 5 minutes and then add tomato pieces to it.
• Add pinch of salt and allow it to cook till tomato becomes soft.
• Now add fried potato (Alu) and brinjal (baingan) to it.
• Put dry spices turmeric powder, coriander powder, red chilly powder and garam masala.
• Put salt to taste and mix everything.
• Add more mustard oil if required.
  Cover the lid and cook for 5 minutes on low flame.
• Open the lid and add 1/2 glass of water to it.
• Mix and cover the lid.
• Cook for more 10 minutes on low flame till the curry becomes thick.
• Switch off the flame.
  Achari Aloo Baingan is ready to be served. Serve it with parathas or chapati.