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Aloo Baingan Mangodi Recipe-Aloo Baingan Wadi Ki Subzi

Aloo Baingan Mangodi Recipe – Aloo Baingan Wadi Ki Subzi

Aloo baingan mangodi sabzi, prepared with potatoes and eggplant along with moong dal mangodi is one of the sabzi which can be prepared quickly and also taste super delectable. In this recipe of aloo baingan, moong dal mangodis are cooked along with potatoes and brinjals and seasoned with desi spices. So, it’s potatoes again but this time we have used them with brinjals and mangodis. Today’s recipe is a simple yet flavorful and tempting dish. Potato brinjals always make an amazing combination and this little variation of adding mangodis to the sabzi make it super duper scrumptious.

We can serve this tempting sabzi with any Indian bread like chapatti, parantha, poori or plain rice. They taste delicious in any way. Here’s the recipe for making this simple recipe of potato-brinjal mangodi sabzi with step-by-step picture. Follow and enjoy!

Directions

Getting ready:

1. Crush each mangodis into 2 to 3 coarse chunks using Ihe mortar pestal.

aloo baingan mangodi

2. Rinse the brinjals thoroughly and then cut them in small chunks as well.

aloo baingan mangodi

3. Drench the chopped brinjals in water to prevent them from turning black.

aloo baingan mangodi

4. Peel the potatoes, wash and chop them in small chunks.

aloo baingan mangodiMaking:

5. Heat 2 tbsp oil in a pan and stir fry the mangodis on medium flame.

aloo baingan mangodi

6. Keep stirring constantly and roast the mangodis until you see a little change in color.

aloo baingan mangodi

7. When the mangodis are roasted well add ½ cup water, followed by potatoes, brinjals and salt. Stir to mix everything well.

aloo mangodi sabzi

 

8. Cover and let it simmer for 5 minutes. Stir at regular intervals.

aloo baingan mangodi

9. Meanwhile in another pan, let us prepare a masala. For this, heat 1 to 2 tbsp oil in a wok or pan and splutter cumin seeds first.

aloo baingan mangodi

10. After the seeds crackle add asafoetida, ginger paste, turmeric powder, coriander powder, tomato-green chilly paste, red chilly powder and some salt.

aloo baingan mangodi

11. Now saute for a while until you see oil leaving the edges of masala.

aloo baingan mangodi

12. After sautéing the masala, add 1 cup water and let it simmer.

aloo baingan mangodi

13. When you see gentle boil in the gravy, add garam masala and cooked veggies into it. Mix well.

aloo baingan mangodi

14. Add some coriander as well. Cover the sabzi and let it cook for 4 to 5 minutes.

aloo baingan mangodi

15. Potato-brinjal mangodi sabzi is ready, transfer it to a serving bowl.

aloo baingan mangodiServing:

16. Garnish with some green coriander and serve piping hot and tantalizing potato-brinjal mangodi sabzi with chapatti, parantha, naan or rice and relish eating.

aloo baingan mangodi

  • For 4 to 5 members
  • Time – 35 minutes

Aloo Baingan Mangodi Recipe Aloo Baingan Mangodi Recipe-Aloo Baingan Wadi Ki Subzi
Author: 
Recipe type: Curry recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Brinjals – 1 (400 grams)
  • Potatoes – 3 (250 grams)
  • Mangodi – ½ cup (100 grams)
  • Tomato – 3 (paste)
  • Green chilly – 2 (paste)
  • Mustard oil – 2 to 3 tbsp
  • Green coriander – 3 to 4 tbsp (finely chopped)
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Ginger paste – 1 tsp
  • Garam masala – ¼ tsp
  • Red chilly powder – less than ¼ tsp or as per taste
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1.5 tsp
  • Salt – less than 1.5 tsp or as per taste
Instructions
  1. Crush each mangodis into 2 to 3 chunks.
  2. Then cut the brinjals in small chunks as well.
  3. Drench them in water to prevent from turning black.
  4. Peel the potatoes, wash and chop them in small chunks.
  5. Heat 2 tbsp oil in a pan and stir fry the mangodis on medium flame.
  6. Keep stirring constantly and roast the mangodis until you see a little change in color.
  7. When the mangodis are roasted well add ½ cup water, followed by potatoes, brinjals and salt.
  8. Stir to mix everything well.
  9. Cover and let it simmer for 5 minutes. Stir at regular intervals.
  10. Meanwhile in another pan, let us prepare a masala. For this, heat 1 to 2 tbsp oil in a wok or pan and splutter cumin seeds first.
  11. After the seeds crackle add asafoetida, ginger paste, turmeric powder, coriander powder, tomato-green chilly paste, red chilly powder and some salt.
  12. Now saute for a while until you see oil leaving the edges of masala.
  13. After sautéing the masala, add 1 cup water and let it simmer.
  14. When you see gentle boil in the gravy, add garam masala and cooked veggies into it. Mix well.
  15. Add some coriander as well. Cover the sabzi and let it cook for 4 to 5 minutes.
  16. Potato-brinjal mangodi sabzi is ready, transfer it to a serving bowl
  17. Garnish with some green coriander and serve piping hot and tantalizing potato-brinjal mangodi sabzi with chapatti, parantha, naan or rice and relish eating.