Aloo Baingan Ke Launge
by Rajju Prasad
200gm potato 200gm eggplant (baingan) 50gm tomatoes, cut into cubes 1-inch piece ginger, julienned (cut into thin strips) 5gm panchphoran masala powder (kalaunji i.e.,onion seeds, fennel seeds, ajwain seeds, mustard seeds and methi i.e.,fenugreek seeds) 5gm cumin powder 5gm turmeric powder 50ml yogurt Salt to taste Oil for cooking Method Peel and cut potato and eggplant and deep fry and keep aside. Heat oil in a pan. Add panchphoran, ginger and tomato, cumin and turmeric powders, and stir for a few seconds. Add yogurt, stir to mix, and make a sauce. Add the potato and baingan. Stir gently so the pieces don't break. Cover for a few seconds and remove from heat. Garnish with shredded ginger before serving. |