Femina India – August 09, 2019

(Jacob Rumans) #1
SERVES: 5 > PREP TIME: 20 minutes > COOKING TIME: 40 minutes


  1. Grind the tomatoes, green chillies, and ginger to a pulp. Set aside.

  2. Heat the oil in a pressure cooker over a medium-high fl ame. Fry the vadis until brown, remove, and set aside.

  3. In the same pressure cooker, fry the onions until light brown.

  4. Add the tomato pulp, the fi nely-chopped brinjal, salt and turmeric.
    Place the lid and let it cook for four whistles. Turn off the heat and allow the cooker to cool.

  5. Open the cooker, add the potatoes, coriander and red chilli powders, and return to the fl ame. Cook until dry. Add the big brinjal
    pieces, vadis, and three glasses of water. Season to taste, close the cooker, and cook for two whistles, after which turn off the heat.

  6. Garnishthedishwithchoppedcorianderleavesbefore serving.


3 tbsp oil
2 Amritsari vadis
(kept whole)

3 tomatoes, pulped


2-inch piece ginger
2 green chillies
2 medium onions,
finely chopped
3 small brinjals,
finely chopped
Salt, to taste

1 tsp turmeric
2 potatoes,
cut into one-inch
pieces
2 tsp coriander
powder
1 tsp red chilli
powder
2 brinjals, cut into
one-inch pieces
1 tbsp chopped
coriander leaves,
to garnish

VADI ALOO BAINGAN


TIP:SERVE THIS DISH HOT WITH RICE.


Calorie
350 caloriescount:
(per serving)
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