“Gracefully tuck your Aloo Baingan sabzi into a warm roti, serve it with a chilled yogurt dip, and call it ‘Smoked Aubergine & Spiced Potato Wrap’—because giving it a fancy name makes it taste much better.” 😋
Step 1: Wash the eggplant, pat it dry, and make a few small slits.
Step 2: Roast the eggplant directly over an open flame or in an oven at 200°C (400°F) until it’s charred and soft, turning occasionally. This takes about 10-15 minutes.
Step 3: Let the roasted eggplant cool, then peel off the charred skin and mash the flesh. Set aside.
Step 4: Heat 15 grams of mustard oil in a pan over medium heat until it starts to smoke slightly, then lower the heat.
Step 5: Add the 50 grams of chopped onion and sauté until golden brown.
Step 6: Add the green chili (10 grams, if using) and 80 grams of chopped tomato. Cook until the tomato softens and blends with the onions.
Step 7: Sprinkle 9 grams of Dry Cook Magic Mixx over the tomato-onion mixture and stir well.
Step 8: Add the mashed eggplant to the pan and mix thoroughly to combine with the spices.
Step 9: Cook for another 5-7 minutes, stirring occasionally to let the flavors blend.
Step 10: Garnish with 10 grams of fresh coriander leaves and serve hot with roti, naan, or rice.
🕒 Prep Time: 40 min 🍳 Cook Time: 10 min
🍽️ Cuisine: India 📋 Course: main
👥 Serve: 12 ⚖️ Yield: 3000grm
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