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Saunf wale Aloo Baingan

A simple saunf flavoured Aloo Baingan sabzi that is hearty and comforting. A great side to hot parathas or rotis.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: entree, Side Dish
Cuisine: Indian
Keyword: aloo baingan, Saunf Wale Aloo Baingan, Saunf Wale Alu Baingan, Sonf wale Alu Baingan
Servings: 4
Author: Sakshi Kapoor

Equipment

  • Kadhai, Skillet or Pan with a lid

Ingredients

  • 2 to 4 2 large long Eggplants or 4 small Eggplants/ Baingan
  • 1 Onion/Pyaaz large
  • 1 Potato/ Aloo large
  • 1 Tomato/ Tamatar large
  • 1 1/2 tbsp Vegetable Oil/ Tel
  • 1/2 tsp Fennel seeds/ Saunf
  • 1/2 tsp Cumin seeds/ Jeera
  • Salt to taste
  • 1/2 to 1 tsp Kashmiri red chilli powder/ Kashmiri Lal Mirch Powder adjust according to taste
  • 1/2 tsp Turmeric powder/ Haldi
  • 1 tsp Coriander powder/ Dhaniya powder
  • 1/4 tsp Garam masala
  • 2 tbsp Coriander Leaves/ Hara Dhaniya cleaned, rinsed and chopped (optional)

Instructions

  • Gather all the ingredients and wash the eggplants, tomatoes potato and the coriander leaves if using.
  • 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. Let the sabzi cook in a covered kadhai/skillet/ pan.
  • 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.

Notes

  • You can use eggplants/brinjals/ baingans of  whatever shape of size you find.