Name: Masala Baigan Aloo recipe by Aditi Chaturvedi at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3
Ingredients: 1 medium eggplant; 1 medium potato; 2 tbsp refined oil; 1 slit green chilli; 1 tsp asafoetida (Hing powder); 1/2 tsp turmeric powder (Haldi); 1 tsp ginger paste (Adrak paste); 1.5 tsps cumin seeds (Jeera); 1 tbsp coriander powder (Dhaniya powder); 1/2 tbsp amchoor powder (Dry Mango powder); 3/4 tbsp sugar; 1 tbsp lemon juice; 3/4 tbsp tandoori masala powder; salt as per taste; 1 cup water

ABOUT Masala Baigan Aloo RECIPE

The classic eggplant and potato made with masala.

Ingredients Serving: 3

1 medium eggplant
1 medium potato
2 tbsp refined oil
1 slit green chilli
1 tsp asafoetida (Hing powder)
1/2 tsp turmeric powder (Haldi)
1 tsp ginger paste (Adrak paste)
1.5 tsps cumin seeds (Jeera)
1 tbsp coriander powder (Dhaniya powder)
1/2 tbsp amchoor powder (Dry Mango powder)
3/4 tbsp sugar
1 tbsp lemon juice
3/4 tbsp tandoori masala powder
salt as per taste
1 cup water

Instructions

Cube the eggplant and potato. Keep them aside.
Put a wok or kadhai on medium flame. Put some oil in it. Let it heat.
Add cumin seeds, turmeric, asafoetida, green chilli and ginger paste. After the cumin seeds splutter, add eggplant and potato. Mix well again.
Add coriander powder, amchoor powder and tandoori masala powder.
Now add salt as per taste.
Add sugar and lemon juice.
Now put 1 cup water in it. Simmer the flame and keep it covered for 15 to 20 minutes.
The potatoes and eggplant should soften.
Turn off the flame and serve hot.

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