Regional Dishes
Bangon Aloo (Eggplant with Potatoes)
Prep Time
20 min
Cook Time
35 min
Servings
4
Calories
140
A flavorful Indian dish of eggplant and potatoes with aromatic spices.
Ingredients
3/4 lb eggplant
1/2 lb potatoes, unpeeled
1/3 cup sliced onion
1/2 teaspoon cumin seeds
1/2 teaspoon roasted, crushed coriander seeds
1 teaspoon grated ginger
4-5 cloves garlic, finely chopped
1/2 teaspoon chili powder
1/4 teaspoon turmeric
1 tablespoon nonfat yogurt
1/2 teaspoon sugar
1-2 green chilis, chopped
1/3 cup chopped tomato
1 tablespoon lemon juice
2 tablespoons chopped cilantro
Instructions
1. Cut eggplant into quarters lengthwise, then into 1/2-inch chunks.
2. Cut potatoes into bite-size pieces (12 pieces per potato).
3. Slowly dry-fry onion until light brown, caramelizing slowly.
4. Add cumin and coriander seeds, stir 1 minute.
5. Add ginger, half the garlic, chili powder, and turmeric.
6. Cook over high heat 2 minutes, adding water as needed to prevent sticking.
7. Add eggplant, yogurt, sugar, and green chilis. Cook 2-3 minutes.
8. Add 2/3 cup water, cover tightly, and simmer 15 minutes.
9. Add potatoes and tomatoes. Cover and simmer 10 minutes.
10. Add remaining garlic, cilantro, and lemon juice. Cook 1 more minute.
11. Stir gently and serve.
Share this recipe
Nutrition Facts
Per Serving (4 servings)| Calories | 140 |
| Protein | 4,00 g |
| Carbohydrates | 30,00 g |
| Fat | 1,00 g |
Category
Regional DishesRelated Recipes
Share your healthy recipes!
Have a delicious, healthy recipe? Share it with our community and inspire others to eat well.
Comments (0)
No comments yet. Be the first to comment!