Saunf Wale Aloo Baingan (Fennel Flavored Potato Eggplant Recipe)
Description:
Saunf Wale Aloo Baingan is a delightful Indian recipe where fennel powder (saunf) enhances the flavor of the dish. This simple, flavorful recipe combines potatoes (aloo) and eggplants (baingan), making it an ideal choice for a quick, everyday meal. The earthy taste of fennel, paired with the softness of boiled potatoes and tender eggplant, creates a comforting and aromatic dish. With its easy preparation and burst of flavors, this recipe will become a staple in your kitchen.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Eggplant (Baingan) | 1 cup, chopped |
| Potato (Aloo) | 1/2 cup, boiled and chopped |
| Onion | 1, thinly sliced |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Ginger Garlic Paste | 1 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Oil | 2 teaspoons |
| Fresh Coriander (Hara Dhaniya) | A handful, chopped |
| Salt | To taste |
| Coriander Seeds (Dhaniya) | 1 tablespoon |
| Fennel Seeds (Saunf) | 1 tablespoon |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
-
Heat the Oil:
Begin by heating 2 teaspoons of oil in a pan or kadhai over medium heat. Once hot, add 1 teaspoon of cumin seeds (jeera) and sauté them for 10 seconds until they start to splutter. -
Sauté the Onions:
Add 1 thinly sliced onion to the kadhai. Sauté the onion until it softens and turns slightly golden, which should take about 3-4 minutes. -
Add Ginger Garlic Paste:
Now, stir in 1 teaspoon of ginger garlic paste and sauté for 2 minutes, allowing the paste to cook and release its fragrance. -
Cook the Eggplant:
Add the chopped eggplant (1 cup) to the pan. Stir and cook for about 5-7 minutes until the eggplant starts to soften. -
Add the Potatoes:
Once the eggplant is halfway cooked, add the boiled and chopped potatoes (1/2 cup) to the pan. Stir well and cook for another 2-3 minutes. -
Spices and Seasoning:
Sprinkle in 1 teaspoon of red chili powder, 1 teaspoon of turmeric powder, and salt to taste. Mix the spices with the vegetables, ensuring they are well-coated. Continue to cook until both the eggplant and potatoes are fully cooked, tender, and flavorful. -
Prepare the Fennel-Coriander Powder:
In a separate small pan, dry roast 1 tablespoon each of coriander seeds (dhaniya) and fennel seeds (saunf) for about 30 seconds, stirring constantly. Once aromatic, transfer them to a grinder and grind them into a coarse powder. -
Add the Fennel Powder:
Sprinkle the freshly ground fennel-coriander powder over the cooked vegetables. Mix everything well and cook for another minute to let the flavors meld together. -
Garnish and Serve:
Turn off the heat, and garnish the dish with freshly chopped coriander leaves (hara dhaniya).
Serve this fragrant and aromatic Saunf Wale Aloo Baingan with a side of dal (lentils) and soft, hot chapatis or fulkas for a wholesome, satisfying meal.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 22 g |
| Protein | 3 g |
| Fat | 6 g |
| Fiber | 5 g |
| Sodium | 150 mg |
| Potassium | 450 mg |
Tips:
- For a spicier version, increase the amount of red chili powder or add green chilies while sautéing the onions.
- The use of fennel seeds gives this dish a distinct aroma and taste. Adjust the quantity as per your preference.
- This recipe can be easily customized by adding other vegetables like bell peppers or tomatoes for added flavor and texture.
This Saunf Wale Aloo Baingan brings together the earthy flavors of fennel and the comfort of familiar vegetables, making it a great choice for any meal. Whether for lunch or dinner, this dish is sure to delight everyone at the table.
