This is the famous North Indian Aloo-baingan, but in Bengali style. Baingan or Brinjal, which we call "Begun" in Bengali, in bengali which means ['be' - no, 'gun' - quality/caliber] "No quality". But this is one of the vegetables that has immense quality to make any curry taste better where it is present. I just love brinjal in any form, from simple fry(Bengun Bhaja) till any curry, like mashed brinjal(Baingan Bharta) or famous stuffed brinjal(Bharli Wangi). I have tried North-Indian way of making Aloo-baingan, but in bengali way I've tried first time and I have become fan of it. It goes so well with Paratha, Puri , naan, even goes well with Pulao or plain steamed rice. It'a a very easy-to-make recipe. Try it to believe it.........
Potato : 2 (cut into long pieces)
Onion : 2(medium-chopped)
Ginger : 1"(make into paste)
Garlic : 4-5 cloves(make into paste)
Green chilli : 1 or 2(slitted)
Tomato : 1(big)
Turmeric powder : 2 tsp.
Red chilli powder : 2 tsp. (accr. to taste)
Dessicated or fresh coconut : 2 tblsp.
Salt to taste
Sugar : 1 tsp.
Oil : 3 tblsp.
Garam Masala : 1 tsp.(grinded powder of cardamom, cinnamon & cloves)
This dish is definitely going to Priya's Flavours of Bengal event, started by Nayna of Simply Food
Ingredients:
Long brinjals : 2(cut into 2" long pieces, then cut into quarter)Potato : 2 (cut into long pieces)
Onion : 2(medium-chopped)
Ginger : 1"(make into paste)
Garlic : 4-5 cloves(make into paste)
Green chilli : 1 or 2(slitted)
Tomato : 1(big)
Turmeric powder : 2 tsp.
Red chilli powder : 2 tsp. (accr. to taste)
Dessicated or fresh coconut : 2 tblsp.
Salt to taste
Sugar : 1 tsp.
Oil : 3 tblsp.
Garam Masala : 1 tsp.(grinded powder of cardamom, cinnamon & cloves)
Method :
- Heat oil in a pan, fry brinjal and potato pieces with a pinch of salt and turmeric powder. Keep aside.
- In the same pan, add finely chopped onions and slitted green chillies, fry till onions are brown, than add ginger-garlic paste and chopped tomatoes. Add turmeric and red chilli powder. Add 1/2 cup water and in medium flame, saute till oil seperates.
- Add salt to taste, sugar and coconut. Mix well. Add fried potato pieces and mix well with spices. Add 1 cup water and cover with lid. When potatoes are almost done, add brinjal pieces into the pan. When gravy thickens and spices coat nicely with veges, remove from heat.
- Garnish with grinded garam masala powder and serve.
This dish is definitely going to Priya's Flavours of Bengal event, started by Nayna of Simply Food
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