🥔🍆 Aloo Baingan Ki Sukhi Bhujia | Easy & Tasty Homestyle Recipe

Name: 🥔🍆 Aloo Baingan Ki Sukhi Bhujia | Easy & Tasty Homestyle Recipe
Total time: 2700 s
Yield: 3 - 4 people
Cuisine: Indian
Ingredients: 🥔 Vegetables 🌿 Spices & Other Ingredients; 3 Medium Potatoes (peeled & sliced); 3 Small Brinjals (cut into long pieces); 1 Medium Onion (sliced); 1 Medium Tomato (sliced); 4 Green Chillies (slit); 2 tbsp Mustard Oil; 1 tsp Cumin Seeds (Jeera); ½ tsp Turmeric Powder; 1 tsp Salt (or to taste); 1/2 cup Water (if needed); Fresh Coriander Leaves (for garnish)

Khanfaiziya5 @cook_116865702

A quick, easy and budget-friendly recipe made with everyday ingredients. Perfect for students and hostel life. I love having it with dal and steamed rice. 🌿🍚

Khanfaiziya5 @cook_116865702

A quick, easy and budget-friendly recipe made with everyday ingredients. Perfect for students and hostel life. I love having it with dal and steamed rice. 🌿🍚

Saved

Ingredients

45 mins

3 - 4 people

🥔 Vegetables 🌿 Spices & Other Ingredients
3Medium Potatoes (peeled & sliced)
3Small Brinjals (cut into long pieces)
1Medium Onion (sliced)
1Medium Tomato (sliced)
4Green Chillies (slit)
2 tbspMustard Oil
1 tspCumin Seeds (Jeera)
½ tspTurmeric Powder
1 tspSalt (or to taste)
1/2 cupWater (if needed)
Fresh Coriander Leaves (for garnish)

Saved

Steps

45 mins

1

Heat mustard oil in a kadhai until hot. Add cumin seeds and let them crackle.
2

Add the sliced onions and sauté until they turn light golden brown.
3

Add the green chillies, tomatoes, turmeric powder and salt. Cook for about 5 minutes until the tomatoes become soft and mushy.
4

Add the chopped brinjals and cook for 1 minute. Then add the sliced potatoes and mix everything well so the masala coats all the vegetables evenly.
5

Cover the kadhai and cook on low flame for 15 minutes. Check if the potatoes are tender. If they are still slightly firm, add ½ cup water, cover again and cook on medium flame for another 10 minutes until everything is perfectly cooked.
6

Garnish with freshly chopped coriander leaves and serve hot with roti, paratha or dal-rice.