Aloo Baingan ka Salan (Potato-Eggplant with Gravy)

Serving size: 4

Ingredients:

1/2 kg Baingan (Eggplant), cut as above

1/2 kg Aloo (Potatoes), cut as above

 2 medium Onions, finely sliced as above

3 Tomatoes, chopped like above

3 large or 4 medium sized Green chillies

1/3 cup Vegetable/Corn/Canola Oil

1 tsp - 1 1/2 tsp Salt (to taste; better to add less at first)

1tsp full Red Chilli Powder

1/4 tsp Turmeric Powder

1 tsp full Coriander Powder
Freshly chopped Coriander
1/4 cup water (separate)
1/2 cup water (separate)

Directions:

Pour oil in a medium sized pot; add sliced onions to cold oil. Turn on heat to medium. 

Using a wooden spoon, fry until onions are translucent.

Add chopped tomatoes.

 Stir until tomatoes are softened halfway.

Add all the powdered spices and a splash of water (1/4 cup), so the spices don't burn. Stir until tomatoes are completely soft and oil starts to separate from the masala (gravy).

Add the potatoes to the masala (sorry!!!No picture!!!) and stir for about 2 mins.

Add the baingan to the potatoes. Mix well. 

Stir on a medium-high heat for 2-3 mins. Add 1/2 cup water and green chillies, sliced in half and cut into 2 inch pieces.

Cover with lid. Cook for 15-20 mins (depending on how long it takes for the potatoes to cook through) on low heat.

When done, the oil will come to the top. Garnish with freshly chopped coriander.

Aloo Baingan ka Salan is ready. Eat with home-made Chappati (coming soon!!!)

Next Post: Tell me what you want...Haleem or Chick Pea Rice Pulao???