Easiest Way to Make Award-winning Bharwan Baingan Aloo

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, bharwan baingan aloo. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Bharwan Baingan Aloo is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Bharwan Baingan Aloo is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook bharwan baingan aloo using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Bharwan Baingan Aloo:

1. Get small size Baigan or Eggplants
2. Take medium size potato peeled and cut into lengths
3. Prepare garlic cloves
4. Make ready besan
5. Prepare red chilli powder
6. Prepare coriander powder
7. Take turmeric powder
8. Take amchur powder
9. Take fennel powder
10. Get green chillies chopped
11. Prepare ” ginger chopped fine
12. Take hing or asafoetida
13. Take ajwain
14. Take mustard oil
15. Make ready Salt
16. Take For garnish - coriander leaves and lime wedges

Steps to make Bharwan Baingan Aloo:

1. Wash the Baigans and peel and cut the potatoes lengthwise. Cut the sides of the Baigans and retain the stem.
2. In a plate take the besan and add coriander powder, amchur powder, fennel powder, red chilli powder, turmeric powder, salt and mix well.
3. Put the masala mix into the baigans and stuff well. With the remaining masala smear the potatoes well
4. In a pan heat oil and wait till smoke is seen. Add chopped green chillies, ajwain, chopped ginger and hing. Stir. Add the baigans and potatoes.
5. Stir and cover. Total cooking time would be 30 mins with every 5 min interval stirring.
6. The masalas would mix well with the Baigan and aloo. Sprinkle little water if need be if masalas stick to the pan.
7. Sprinkle coriander leaves and serve with lime wedges

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