Here goes the procedure for it.
Purple eggplant /baingan, un-peeled, cut into cubes - 1
Potatoes peeled and cut into cubes -2
Tomatoes cut into cubes -4
Chopped cilantro for garnishing
Oil – 1tbspn
Pinch of asafetida
Cumin seed –1tsp
Chopped green chili – 1 (adjust according to your taste)
Ginger paste –1tsp
Coriander powder/dhania powder – 1tbspn
Turmeric – 1/2tsp
Paprika – 1/2tspn
Salt adjust to taste
Oil to fry
- Heat the oil in a frying pan over medium high heat. Fry the potatoes till they are cooked. Take out potatoes with a slotted spoon and place on a paper towel. Fry the eggplant pieces same way.
- In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and water to make a paste.
- Heat the 1 tbspn of oil in a pan. Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute or until oil start to separate from the spice mixture.
- Add chopped tomatoes stir-fry for a minute.
- Add fried potatoes and eggplant mix it gently, let it simmer for three to four minutes. Subji should be not very dry if needed add few spoons of water.
- Turn off the heat and garnish with chopped cilantro.
Aloo Baingan is ready to be served.
Serving Suggestions: Roti, naan, chapattis make a good combo with aloo baingan. It can also be served with rice.
Have a nice day :)!