Thursday, April 9, 2015

Aaloo Baingan Korma


Eggplant is one of the few vegetables we get in the place we live. So I try to twist and play with the ingredients to make new recipes with the same. I have been following a blog of Sonal Gupta since long and as I spotted this recipe in her blog with baingan, I immediately loved it and decided to make it the same week and the end result was wonderful. Here's my version of the recipe with a few convenient modifications I prepared this:


Potatoes (chopped): 3
Baingan/ Eggplant (chopped): 1
Peanuts: a few
Shredded coconut: 3 tsp.
Sesame seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Dry red chilli: 1
Cooking oil: 2 tsp.
Asafoetida: a pinch
Mustard seeds: 1/2 tsp.
Onion (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Kasoori methi: 2 tsp.
Garam masala: 1/2 tsp.

  1. Dry roast peanuts, coconut, sesame seeds, coriander seeds, cumin seeds and dried red chilli on medium flame. Cool and grind to a fine powder and keep aside.
  2. Heat oil and crackle the mustard seeds. Add asafoetida and the onions. Fry until the onions are transparent.
  3. Add potatoes and eggplant and sprinkle salt. Sprinkle little water and cover for about 4-5 minutes. Remove cover so they don't become soggy.
  4. Add red chilli powder and turmeric powder. Add the spice mix prepared in step 1, garam masala and kasoori methi. Mix everything well and add half a cup of water.
  5. Cover and let cook on medium flame for about 10-15 minutes. Remove cover, stir well and garnish with coriander leaves. Serve hot !!

Original recipe link from simplyvegetarian777: Baingan Aaloo Methi in coastal korma curry



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