Saunf Wale Aloo Baingan Recipe (Fennel Spiced Potato And Eggplant)
Saunf Wale Aloo Baingan Recipe is a tasty dish that is spiced with fennel seeds powder. Potatoes and brinjals are a classic combination and are preferred the most. The saunf has a strong flavor and aroma that is handled very carefully. Not all vegetables go well with the flavour of fennel seeds but this Saunf Wale Aloo Baingan Recipe is an exemption.
Serve Saunf Wale Aloo Baingan Recipe for lunch and it can also be packed for lunch box.
Saunf Wale Aloo Baingan Recipe can be served with Methi Bajra Poori or Panner Kulcha.
You may also like to try other aloo and brinjal recipes, prepare them at home and enjoy with your family.
10 M
20 M
30 M
2 Servings
Ingredients
- 1 cup Brinjal (Baingan / Eggplant) , cut in cubes
- 1/2 cup Potatoes (Aloo) , boiled and cut in cubes
- 1 Onion , sliced
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Red chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Cooking oil
- Coriander (Dhania) Leaves , Few sprigs, finely chopped for garnish
- Salt , to taste
- 1 tablespoon Coriander (Dhania) Seeds
- 1 tablespoon Fennel seeds (Saunf)
How to make Saunf Wale Aloo Baingan Recipe (Fennel Spiced Potato And Eggplant)
To begin making Saunf Wale Aloo Baingan, heat a wok in medium flame. Pour oil and add the cumin seeds, let them fry.
Now add the sliced onions, and sauté till the onions become translucent.
Add the ginger garlic paste and cook for two more minutes.
Now add the brinjal cubes and sauté, once the brinjals are half cooked add the boiled potatoes cubes.
Stir them and leave them to fry for 2 to 3 minutes.
It's time to add the spices, add chili powders, turmeric powder, and some salt. Give it a stir and cook them by closing it with a lid.
Wait until the vegetables are cooked well.
In the mean, take another small pan and dry roast the coriander and fennel seeds in low flame till aromatic. Grind it using a mixer to a coarse powder.
Now, transfer the aromatic fennel and coriander powder to the vegetables and stir it in open for few minutes.
Garnish with finely chopped coriander leaves and switch off the flame.
Serve Saunf Wale Aloo Baingan with roti's and dal tadka to make it a weeknight dinner.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
