Saunf Wale Aloo Baingan Recipe - Fennel Spiced Potato And Eggplant
Total Time: 30 minutes
Cuisine: Indian
Ingredients:
- salt
- coriander (dhania) leaves
- brinjal (baingan eggsplant)
- fennel seeds (saunf)
- red chilli powder
- ginger garlic paste
- coriander (dhania) seeds
- onion
- cumin seeds (jeera)
- potato (aloo)
- turmeric powder
- sunflower oil
Instructions:
- To begin making Saunf Wale Aloo Baingan, heat a wok in medium flame
- Pour oil and add the cumin seeds, let them fry
- Now add the sliced onions, and saut? till the onions become translucent
- Add the ginger garlic paste and cook for two more minutes
- Now add the brinjal cubes and saut?, once the brinjals are half cooked add the boiled potatoes cubes
- Stir them and leave them to fry for 2 to 3 minutes
- It's time to add the spices, add chili powders, turmeric powder, and some salt
- Give it a stir and cook them by closing it with a lid
- Wait until the vegetables are cooked well
- In the mean, take another small pan and dry roast the coriander and fennel seeds in low flame till aromatic
- Grind it using a mixer to a coarse powder
- Now, transfer the aromatic fennel and coriander powder to the vegetables and stir it in open for few minutes
- Garnish with finely chopped coriander leaves and switch off the flame
- Serve Saunf Wale Aloo Baingan with roti's and dal tadka to make it a weeknight dinner