Saunfwale Aloo Baingan


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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.

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Serves 4.
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  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
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 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... :)