This Aloo Baingan ki subji is a simple and quick side dish that pairs well with roti and rice. Growing up these kind of dry subjis were frequents with rotis. I would eat them to school for lunch almost every other day as these did not get messy like dal and gravies and easy to make in the rush hour of morning. Yes, my mom sed to make it fresh in the morning every day. It brings back memories of school yards and friends.
This could be a quick fix for a lazy night and pairs well with rice or some pre-made rotis. I promise this dish will tickle your taste buds and leave you crave for more. I made it two days in a row.
Aloo Baingan Subji
Ingredients:
Indian Brinjal – 2 cups cut to long slice ( you can substitute the Indian variety with the long Japanese or Chinese eggplant)
Potato – 1/2 to 1 cup sliced long
Onion – 1/2 cup
Tomato – 1/2 cup
Jeera – 2 tsp
Bay Leaf – 1
Ginger – 2 inch
Garlic- 3 to 4 pods
Lemons – 3 to 5 slices cut to thin round shape.
Oil – 4 to 5 Tbs (adjust oil as per your need)
Salt to taste
Coriander leves for garnish
Masala Powder:
Chilli powder – 1-2 Tbs
Jeera powder – 1 tbs
Dhaniya powder – 2-3 Tbs
Garam masala powder – 1-2 tbs
Method:
- Crush the the ginger and garlic just to release the juices. I used my mortar
and pestle. - Heat the oil in the pan, once hot add the whole jeera and let it crackle. And then add the bay leaf
- Now add the crushed ginger and garlic and give it couple of stir. Then add the lemon slices and let it be for a min. then add all the dry masalas. Give it a quick stir.
- Add in the onions and let it cook. Once its translucent add in the Potatos slice Potatos need longer time to cook. cover and cook for about 5-8 mins
- Once its halfway done add in the Brinjal and the Tomatos.
- Cover and cook the mixture for another 10 mins. Keep checking to ensure the mix does not become too dry Tomatos should give the needed moisture
- If you feel its getting mushy then uncover and cook it in low flame for 5 -7 mins.
- Garnish with coriander and lemon and serve it with hot rotis.
