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Saunfwale Aloo Baingan ( Potatoes)


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Saunfwale Aloo Baingan, a large dose of saunf is used here, perfectly chosen ingredients in the right proportions makes this subzi a zesty and memorable treat for your taste buds!

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

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Saunf has a strong flavour and aroma that have to be handled carefully. Generally, it imparts an enjoyable peppiness when used in small quantities but can be overpowering if used with the wrong ingredients or in excess. Saunfwale Aloo Baingan is an exception. Although a rather large dose of saunf is used here, perfectly chosen ingredients in the right proportions makes this subzi a zesty and memorable treat for your taste buds!

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Saunfwale Aloo Baingan ( Potatoes) recipe - How to make Saunfwale Aloo Baingan ( Potatoes)

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Semi-Dry SubzisTraditional Indian SubzisNon-stick Pan

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
1 cup peeled and thickly sliced potatoes
2 cups thickly sliced brinjals (baingan / eggplant)
2 tbsp oil
1 tsp cumin seeds (jeera)
1 cup thinly sliced onions
salt to taste
2 tsp ginger (adrak) paste
2 tsp garlic (lehsun) paste
1 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder

To Be Roasted and Ground Into A Smooth Powder
2 tbsp coriander (dhania) seeds
2 tbsp fennel seeds (saunf)

For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
    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 1 to 2 minutes or till the onions turn translucent, while stirring occasionally.
  3. Add the potatoes, salt and ¼ cup of water and cover and cook on a slow flame for 7 to 8 minutes, or till the potatoes are half cooked, while stirring occasionally.
  4. Add the ginger, garlic, brinjal and salt, cover and cook on a medium flame for 3 to 4 minutes or till the brinjal is almost cooked, while stirring occasionally.
  5. Add the turmeric powder, chilli powder and the prepared powder, mix well and cover and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  6. Serve hot garnished with coriander.

Nutrient values per serving
Energy109 cal
Protein1.5 g
Carbohydrates8.4 g
Fiber4.2 g
Fat7.7 g
Cholesterol0 mg
Vitamin A631.4 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.8 mg
Vitamin C21.4 mg
Folic Acid22.7 mcg
Calcium32.5 mg
Iron0.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium8.6 mg
Potassium192.7 mg
Zinc0.3 mg

RECIPE SOURCE : PotatoesBuy this cookbook

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Reviews

Saunfwale Aloo Baingan
5
Dhara Sanghrajka
 on 05 Feb 13 04:16 PM


Wonderful combination of brinjal & potatoes. The saunf flavor enhances this dish. My husband was amazed with this variation in simple brinjal vegetable. My kids started eating brinjal after eating this lovely subzi.
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Saunfwale Aloo Baingan
5
Vinita_Raj
 on 07 Nov 12 09:35 AM


Potatoes and baingan cooked to perfection in a dry mildly spiced tasty masala.
Reply