Step-by-Step Instructions

1. 1.Fry Potatoes

   Heat mustard oil in a pan. Once hot, add the thinly sliced potatoes and fry until they are golden brown and cooked through. Remove the fried potatoes and set aside.

2. 2.Fry Eggplant

   In the same oil, add the thinly sliced eggplants and fry until they are tender and lightly browned. Remove the fried eggplants and set aside.

3. 3.Sauté Onions

   Take a little mustard oil in the pan. Add the sliced onions and sauté until they turn light golden brown.

4. 4.Add Ginger-Garlic Paste

   Add ginger-garlic paste to the sautéed onions. Fry well, adding a little water to prevent burning and ensure it cooks evenly.

5. 5.Add Spices

   Add red chili powder, salt, and turmeric powder to the mixture. Mix well and add a little water to help the spices blend and cook properly, forming a rich masala.

6. 6.Cook Tomatoes

   Add the sliced tomatoes to the masala. Fry them well for 5-7 minutes. Then add a little water, cover the pan, and let them cook until soft.

7. 7.Mash Tomatoes and Add Green Chilies

   Uncover the pan. Using a spoon, mash the cooked tomatoes thoroughly to ensure there are no lumps. Add the whole or slit green chilies to the gravy.

8. 8.Combine with Fried Vegetables

   Once the ghee (oil) separates and comes to the top of the gravy, add the previously fried potatoes and eggplants. Mix everything well, ensuring the masala coats all the vegetables. Sauté for 5-7 minutes.

9. 9.Add Crushed Coriander and Simmer

   Add one tablespoon of crushed coriander to the dish. Pour in a little water, cover the pan, and let it simmer on low heat for 10-15 minutes to allow the flavors to meld together.

10. 10.Serve

    Your delicious Aloo Baingan is now ready. Serve hot with boiled rice and pickle.