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Aloo Baigan

Name: Aloo Baigan
Prep time: 300 s
Cook time: 1500 s
Total time: 1920 s
Yield: 6
Cuisine: Pakistani,Local
Ingredients: 3 tablespoons Oil olive salad or cooking; 1 Unit Onions raw; 1/2 teaspoon Spices cumin seed; 2 Units Tomatoes red ripe raw year round average; 1/2 teaspoon Salt table; 1/2 teaspoon Spices chili powder; 1/4 teaspoon Spices turmeric ground; 1/2 kilogram Eggplant pickled; 2 Units Potatoes red flesh and skin raw; 2 Units Peppers hot chili green raw; 15 grams Spices coriander seed

32'

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Not included in this recipe

Treenut

Soy

Peanuts

Lactose

Gluten

Fish

Egg

Crustaceans

Lunch

Main course

Pakistani

Ingredients

Servings

- 6 Portions +

Oil, olive, salad or cooking

3 tablespoons Oil, olive, salad or cooking

Onions, raw

1 Unit Onions, raw

Spices, cumin seed

1/2 teaspoon Spices, cumin seed

Tomatoes, red, ripe, raw, year round average

2 Units Tomatoes, red, ripe, raw, year round average

Salt, table

1/2 teaspoon Salt, table

Spices, chili powder

1/2 teaspoon Spices, chili powder

Spices, turmeric, ground

1/4 teaspoon Spices, turmeric, ground

Eggplant, pickled

1/2 kilogram Eggplant, pickled

Potatoes, red, flesh and skin, raw

2 Units Potatoes, red, flesh and skin, raw

Peppers, hot chili, green, raw

2 Units Peppers, hot chili, green, raw

Spices, coriander seed

15 grams Spices, coriander seed

Aloo Baigan

Nutritional Facts

Daily Value

169

Kcal/serving

Nutri value

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Instructions

4 Steps

32'

Total

Preparation

25'

Cooking

Waiting

Step by step

1 of 4

Step 1

1. Cut eggplants into thirds length-wise and then chop. Keep them in salted water to prevent them from discoloring.

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2 of 4

Step 2

2. Heat oil in a medium pan or a deep frying pan. Fry onion till light golden brown.
3. Add cumin seeds and cook for a minute till they splutter, and they release their aroma.

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3 of 4

20'

Step 3

4. Add the tomatoes, and cook for a minute or so. Add the rest of the spices (salt, red chili powder, turmeric) and saute for about 30 - 45 seconds.
5. Cook on low heat till tomatoes soften (10-15 minutes). Add chopped potatoes and eggplants. Cover pot and keep on low simmer (dam) for 10-15 minutes. Make sure that the potatoes and eggplant are tender.

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4 of 4

Step 4

6. Add green chili’s and cook for 30-45 seconds. Take off the heat, garnish with coriander and serve with roti or rice.

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