How to prepare Aloo Baingan Ki Sabji

You have no idea to prepare Aloo Baingan Ki Sabji, but would like to have it for lunch? You are lucky enough to have a quick look at this website. The best Aloo -Baingan -Masala recipe for the renowned chefs helps you to cook the Sabji with minimally possible ingredients. Aloo Baingan Ki Sabji is the favorite of almost everyone on earth. The delicious dish is sharp and nutrient -rich. You can have it for lunch with Chapati. It can also combine with tea and chapati for the morning breakfast.

How do I prepare simple Aloo Baingan Ki Sabji at home?

Cook the recipe fresh and pack it almost every other day for Tiffin or lunch. You can even warm up the dish and have it with dal and rice to give your taste buds a good treat.

What are the ingredients required to prepare spicy aloo baingan ki sabji?

• a tablespoon of cumin seeds
• Salt to taste
• Two large tomatoes
• 3 tablespoons of vegetable oil
• 8-10 baby eggs
• Big potatoes
• 1 tablespoon of coriander powder
• 1/4 tablespoon of turmeric powder
• Half of the tablespoon of red chilipules

Step-by-step instructions for preparing Aloo Baingan Ki Sabji

• Step 1 – Select all the ingredients together and make sure that you are washed with potato and eggplants with a small size and properly.
• Step 2 – Soak aubergine in warm water.
• Step 3 – Take a deep pan and put food oil followed by cumin seeds.
• Step 4 – Add tomatoes and try them out until they become absolutely translucent.
• Step 5 – Add coriander powder, turmeric powder, red chilli and all other desired spices to create a spice mix.
• Step 6 – Put the eggplants and potatoes in the mixture and sprinkle some water.
• Step 7 – Now give a lid and let the vegetables be cooked completely.
• Step 8 – Check whether the vegetables are soft enough. Mix the mixture between stirring. Make sure that potatoes and eggplants are absolutely soft before switching off the flame.

You can enjoy the beautiful recipe with hot chapati or roti. You can add a little onion and garlic while preparing the spice mixture for your personal taste. I personally prefer Aloo Baingan Ki Sabji without onions because I can feel the true taste and aroma of the aubergine. By adding onions, the dish is somewhat overwhelmed with the onion smell.

• The half dry Sabji has the same share of aloo and Bengalen most of the time. Therefore, it would be better to choose a small potato when the baby and plant were selected.
• If you find that the SABJI is being enclosed, sprinkle some oil and water into the cooking pan.
• Alooo Baingan Masala Recipe is another name for Alooo Baingan Sabji.
• You can also prepare Aloo Baingan Ki Sabji by pureing the onion and tomato paste in a mixer mill.