Saunfwale Aloo Baingan


by


5/5 stars  100% LIKED IT
2 REVIEWS ALL GOOD
Added to 103 cookbooks
This recipe has been viewed 20536 times
  

Brinjal and potato make an interesting combination as they complement each other in taste as well in texture. The hint of fennel adds an authentic North Indian touch to this subzi. Serve it with dal, chawal and phulkas to make a complete meal.

Add your private note

Preparation Time: 
Cooking Time: 
Serves 4.
Show me for servings


Ingredients

Method
  1. Heat the oil and add the cumin seeds.
  2. When they crackle, add the onions and sauté for 3 to 5 minutes.
  3. Add the potatoes, salt and ¼ cup of water. Cover and cook over a slow flame till the potatoes are half cooked. Add the ginger and garlic and mix well.
  4. Add the brinjal and cover and cook for another 7 to 10 minutes over a slow flame till the brinjal is almost cooked.
  5. Add the turmeric powder, chilli powder and coriander and fennel seed powder and mix well. Cover and cook for 3 to 4 minutes, till the masalas are cooked.
  6. Serve hot garnished with the coriander.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Chatpata Chutneys Add Zing to a Meal

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Your Rating


Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

 on 07 Nov 12 09:34 AM


Potatoes and baingan cooked to perfection in a dry mildly spiced tasty masala.
 on 09 May 12 12:27 AM


one of the best recipes in the book. Authentic dish and scintillating taste and every one loved it. enjoyed with puri in sunday brunch... :)