Recipe Name: Saunf Wale Aloo Baingan (Potato and Eggplant with Fennel)
Description
Saunf Wale Aloo Baingan is a fragrant and flavorful Indian dish featuring tender potatoes and eggplants, infused with the earthy essence of fennel and coriander. This dish brings a delightful medley of spices that elevate the humble vegetables into a dish perfect for a cozy lunch or dinner. Serve it with soft phulkas or garlic dal for a complete meal that’s both comforting and aromatic.
Ingredients
| Ingredients | Quantity |
|---|---|
| Eggplant, diced | 1 cup |
| Potato, boiled and diced | 1/2 cup |
| Onion, thinly sliced | 1 medium |
| Cumin seeds | 1 tsp |
| Ginger-garlic paste | 1 tsp |
| Red chili powder | 1 tsp |
| Turmeric powder | 1 tsp |
| Oil | 2 tsp |
| Fresh cilantro, chopped | For garnish |
| Salt | To taste |
| Coriander seeds | 1 tbsp |
| Fennel seeds | 1 tbsp |
Preparation and Cooking Time
| Step | Time |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30 minutes |
Servings
Serves 2 people
Cuisine
Indian
Course
Lunch, Side Dish
Dietary Information
Vegetarian
Instructions
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Heat the Oil: Begin by heating 2 teaspoons of oil in a pan over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for about 10 seconds until they release their aroma.
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Cook the Onion: Add the thinly sliced onions to the pan and cook until they turn soft and translucent. This should take about 3-4 minutes, stirring occasionally to prevent burning.
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Add Ginger-Garlic Paste: Once the onions are soft, add in the ginger-garlic paste. Stir well and cook for about 2 minutes, allowing the raw aroma of the paste to dissipate.
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Add the Eggplant: Now, add the diced eggplants into the pan. Stir everything together and cook for about 5 minutes, or until the eggplants start to soften.
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Add the Potatoes: Once the eggplants are half-cooked, add the boiled and diced potatoes. Stir gently to mix and cook for another 2-3 minutes, allowing the flavors to blend.
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Season with Spices: Sprinkle in the red chili powder, turmeric powder, and salt as per taste. Stir to combine, ensuring the spices coat the vegetables evenly. Cook until the vegetables are completely tender and the spices are well incorporated.
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Prepare the Fennel-Coriander Spice Mix: In a separate small pan, lightly toast the coriander seeds and fennel seeds over low heat for about 30 seconds or until they release a warm aroma. Transfer these toasted spices to a grinder or mortar and pestle, and grind them into a coarse powder.
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Finish the Dish: Add the freshly ground fennel-coriander spice mix to the vegetable pan. Stir well to distribute the spices evenly throughout the dish. Cook for another minute to allow the flavors to meld, then turn off the heat.
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Garnish and Serve: Garnish with freshly chopped cilantro. Serve Saunf Wale Aloo Baingan warm, accompanied by garlic dal and soft phulkas for a delicious and aromatic meal.
