Aloo Baingan

Aloo Baingan is a delicious and comforting Indian dish featuring tender potatoes and smoky eggplant, cooked with a blend of spices for a flavorful experience. This vegan dish is perfect for a hearty lunch, served with chapatis or rice.

Ingredients

• Eggplant - 250 grams
• Potato - 200 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 inch piece, grated
• Green chili - 1, slit
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Red chili powder - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Cilantro - a handful, chopped
• Oil - 2 tablespoons
• Salt - to taste

Steps

1. Wash and chop the eggplant and potato into bite-sized pieces. Soak the eggplant in salted water to prevent browning.
2. In a pan, heat the oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the minced garlic, grated ginger, and slit green chili. Sauté for another 2 minutes until fragrant.
4. Stir in the chopped tomato and cook until it softens.
5. Add the turmeric, coriander, cumin, and red chili powders. Mix well and cook for another minute.
6. Drain the eggplant and add it to the pan along with the potato pieces. Stir to coat with the spices.
7. Add salt to taste and a splash of water. Cover and cook on low heat for about 15-20 minutes, stirring occasionally until the vegetables are tender.
8. Once cooked, sprinkle garam masala and mix gently. Garnish with chopped cilantro before serving.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 37 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, aiding digestion.
• Low in calories, making it suitable for weight management.

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