Aloo Baigan is a popular Indian dish made with potatoes and eggplant. It is usually cooked in a spicy tomato-based sauce and is often served with roti or naan. The dish is a great way to enjoy the flavors of both vegetables in one dish. It can be cooked both dry in the form of a gravy.
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Heat the oil in a large skillet over medium-high heat.
Add the cumin seeds and let them sizzle for a few seconds.
Add the onions and garlic and sauté until the onions are soft and translucent.
Add the potatoes and eggplant and sauté for 5 minutes, stirring occasionally.
Add the coriander powder, garam masala, turmeric powder, red chili powder, and amchur powder. Stir to combine.
Reduce the heat to medium-low and cover the skillet. Cook for 10 minutes, stirring occasionally.
Add salt to taste and stir to combine.
Cook for an additional 5 minutes, or until the potatoes and eggplant are tender.
Garnish with fresh cilantro and serve. Enjoy!
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It's official: Aloo Baigan is the food of choice for 24-27 female, with people of >40 BMI also on board.
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