I still remember the special lunches which my mother used to make. One of those is Lehsuni Aloo baigan with arhar daal, chapati and rice (A complete meal). Its an all time hit whether you are in Northern part of India or Southern. There are various ways to prepare it, some make it spicy some make it in curry form. So today I am sharing here my mother's version. Every one loves it in my family, give it a try I am sure you will love it.
Ingredients:
- Purple eggplant/Aubergines/baingan - 1 medium (non-peeled & cut into 1/2″ cubes)
- Potatoes/aloo - 2 medium size (non-peeled and cut into 1/2″ cubes)
- Tomatoes puree - 1/2 cup
- Garlic paste - 1 1/2 tbsps
- Turmeric powder - 1/2 tsp
- Coriander powder - 1 1/2 tsps
- Garam Masala powder - 1 tsp
- Red chili powder - 1 tsp (you can adjust as per your taste)
- Salt - 1/2 tbsp or as per the taste
- Fresh Coriander - 1/4 cup (finely chopped)
- Mint leaves - 2 tbsps (finely chopped)
- Oil - 1-1/2 tbsps
Method
- Heat oil in a pan over medium high heat.
- When oil is warm enough (not very hot) add garlic paste to it and fry for 6-8 sec. As soon as the rawness of garlic is gone add all the dry spices to it and a tbsp of water so that the spices don't burn.
- Add tomato puree and fry until the oil separates.
- Once the oil is separated add potatoes and aubergines, mix well, cover it and cook for 15 minutes on low flame or unless the potatoes are well done. Do stir occasionally.
- Once done add chopped mint & coriander and cover for 2 minutes on lowest flame.
- Switch of the flame and serve hot with chapatis/paratha or Daal/Rice.
Enjoy !!!!!
You can also stuff this sabzi and make Parathas.
Thanks n Happy cooking
Priyanka :)
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