No onion no garlic-baingan aloo ke sabzi Recipe

Cooking Directions

• STEP 1.Start by washing and chopping the eggplant and potatoes into small cubes.
• STEP 2.Heat oil in a pan and add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
• STEP 3.Add the chopped eggplant and potatoes to the pan and sauté for a few minutes.
• STEP 4.Now, add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 5.Cover the pan and cook on low heat until the vegetables are tender and cooked through.
• STEP 6.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to choose firm and fresh eggplants and potatoes for the best results.
• You can adjust the spice levels according to your taste by adding more or less chili powder.
• For a variation, you can also add other vegetables like bell peppers or peas to the dish.

Storage and Serving

• Leftover baingan aloo sabzi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the sabzi in a pan or microwave before serving.
• Serve the sabzi hot with roti, paratha, or rice for a satisfying meal.