Saunf wale Aloo Baingan – Fennel flavoured goodness!

Most winter mornings make me crave a paratha-sabzi breakfast. It is what I grew up eating- a simple sookhi sabzi and a nice crispy paratha. All this washed down with a hot cup of adrak wali chai. This Saunf wale Aloo Baingan that I am talking about here are really simple. You may have seen the Instant Pot Aloo baingan by guest blogger Kanika on our blog which results in a oozy decadent goodness. While Aloo Baingan is a fairly common sabzi, what makes this version stand out is the use of fennel seeds or saunf.

The magic of Saunf

I use saunf in only a handful of recipes but I still always keep a stock of it in my pantry. That is because it is the star ingredients in these recipes. Old Delhi style Aloo ki sabzi, Khatti meethi Kaddu ki sabzi and Gheeya Chane ki daal are some of the recipes I cannot imagine would be the same had I not used saunf in them. Kanika’s version of Achari Kaddu also uses fennel seeds.

The addition of Saunf in the tadka not only makes the dish more fragrant and flavourful, it also lends its digestive properties to the dish. That little dish full of saunf that you find at the end of a meal at Indian restaurants not only helps as a breath freshener but also helps in digestion. But I don’t know, to what extent.

That is not all, the Punjabi version of Aam ka achaar also relies on saunf as one of the main spices. A version without saunf is just not the real deal. Try this Aam ka Achaar with some Feeki Mathhi/Mathri (unsalted fried crackers) and chai and you have a lovely evening snack. But I must warn you, it is really addictive. Then of course, there are uses of saunf in Kashmiri food, Bengali food and some Gujarati snacks like Muthiya. Saunf remains an integral ingredient in Indian cooking even though its origins are from the Mediterranean region. In the west of course, fennel is used in other forms.

Fennel bulbs with greens was a rare sight for me when I first came to Dubai. I had never tasted or seen fennel bulbs in India. On their recent visit to Dubai, I introduced my parents to the fennel bulb by using it in a salad and even a pulao. Even though it tastes just as fragrant and astringent like as the seeds, the effect that seeds have steeped and bloomed in hot oil is unrivalled.

So try this easy Saunf wale Baingan Aloo and find our on your own. Here’s how you make them.

Ingredients

• 2 large long eggplants or 4 small eggplants
• Onion, 1 big, sliced
• Potato, 1 big
• Tomato, 1 big, roughly chopped
• Vegetable oil, 1 1/2 tbsp
• Fennel seeds (saunf), 1/2 teaspoon
• Cumin seeds (jeera), 1/2 teaspoon
• Salt to taste
• Kashmiri red chilli powder, 1/2 to 1 teaspoon, adjust according to taste
• Turmeric powder, 1/2 teaspoon
• Coriander powder, 1 teaspoon
• Garam masala, 1/4 teaspoon

Method

Gather all the ingredients and wash the eggplants, tomatoes and potato.

Measure and pound the fennel (saunf) and cumin seeds together.

Peel the onions and potatoes. Slice the onions and keep aside.

Cut the eggplant and the potatoes length wise into two inch sticks. Wash coriander leaves and stems and let them sit on a kitchen towel to drain. Clean any rotting or dirty stems while washing.

Place a heavy bottom kadhai or skillet on medium heat. Pour oil and let it heat.

Once the oil is glistening, add the pounded fennel (Saunf) and Cumin (jeera) seeds. Let the seeds splutter as you reach out for the chopped vegetables.

Next, add the onions, potatoes and eggplants and stir to coat them in oil. Add salt, turmeric and red chilli powder and toss carefully without bruising the eggplant pieces.

Cover with a lid so that the vegetables cook in steam. If using a cast iron skillet, reduce heat to medium low so that it does not burn.

Check in 5 minutes if the potatoes are cooked. You can do this by piercing a knife through a piece to see if it goes through smoothly without force.

Next, add tomatoes and the coriander powder and stir well. If you think that the contents of your pan look dry or are sticking to the pan, add a couple of tablespoons of water and cover. Cook till the tomatoes are soft, which should happen in 4-5 minutes on low heat.

Meanwhile, bunch up the clean coriander leaves and chop.

After 2 minutes of cooking, take the pan off heat, sprinkle garam masala and chopped fresh coriander leaves.

Serve this Saunf wale Baingan Aloo ki Sabzi with hot ajwain parathas for a hearty winter breakfast.