Saunfwale Aloo Baingan Or How To Make Potato Brinjal Recipe


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Potatoes and brinjals are by themselves a great combo, but when flavoured with a special saunf based masala the duo gets all the more irresistible! The flavour of fennel can get very overwhelming when used in large quantities, but when used in the right proportions along with other flavouring ingredients like coriander seeds, ginger paste and chill powder, it imparts a really attractive flavour to the dish. Serve the Saunfwale Aloo Baingan hot and fresh, with a peppy garnish of finely-chopped coriander leaves, to boost its aroma and flavour much more.

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Preparation Time:    Cooking Time:     Makes 2 servings
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Ingredients

1/2 cup potato cubes
1 cup brinjal (baingan / eggplant) cubes
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup sliced onions
1/2 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste

To Be Roasted and Coarsely Ground
1 tbsp coriander (dhania) seeds
1 tbsp fennel seeds (saunf)

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method
  1. Heat the oil in a broad non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes.
  3. Add the potatoes, salt and ¼ cup of water, mix well and cover and cook over a medium flame for 4 to 5 minutes, while stirring occasionally.
  4. Add the ginger paste, garlic paste, brinjals and 2 tbsp of water, mix well and cover and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
  5. Add the turmeric powder, chilli powder and coriander and fennel seed powder, mix well and cover and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Serve hot garnished with 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... :)