How to Make Aloo Baingan ki Sabzi with Adauri (Navratri Special!)

Hey everyone, welcome back! Today's recipe is a delicious and colorful vegetable dish - Aloo Baingan Adauri ki Sabzi! This North Indian curry features potatoes (aloo), eggplants (baingan), and fried lentil fritters (adauri) cooked in a rich and flavorful masala. It's a perfect dish for a weeknight dinner or a potluck gathering.
What makes it special?
Aloo Baingan Adauri ki Sabzi combines the heartiness of potatoes, the smoky flavor of eggplants, and the crispy texture of adauri. The masala, made with aromatic spices, ties everything together, creating a delightful and satisfying dish.
Let's get cooking!
Ingredients:
For the Adauri (you can use store-bought or make your own):
½ cup Moong Dal and Urad Dal (washed and soaked)
A pinch of Asafoetida (hing)
Salt to taste
Oil for frying
For the Sabzi:
2 Medium Potatoes, cubed
1 Medium Eggplant, chopped
10-12 Adauri (fried lentil fritters)
2 tablespoons Cooking Oil (mustard oil or vegetable oil)
1 teaspoon Cumin Seeds
1 Bay Leaf
2-3 Green Chillies, chopped (adjust for spice)
½ teaspoon Turmeric Powder
1 teaspoon Red Chili Powder
1 teaspoon Coriander Powder
1 teaspoon Garam Masala Powder
Salt to taste
1 cup Water (or vegetable stock)
Chopped Coriander Leaves (for garnish)
Instructions:
Making the Adauri (optional):
Grind the soaked moong dal into a coarse paste.
Add a pinch of asafoetida and salt to the paste. Mix well.
Heat oil in a pan.
Once hot, drop small spoonfuls of the batter into the oil and fry until golden brown on both sides.
Drain the fried adauri on paper towels.
Cooking the Sabzi:
Heat oil in a pan or kadai over medium heat.
Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom. Let them splutter for a few seconds.
Add the chopped onion and cook until softened and translucent.
Add the grated ginger and green chilies. Saute for another minute.
Add turmeric powder, red chili powder, coriander powder, and garam masala powder. Stir and cook for a few seconds, releasing the aroma of the spices.
Add the cubed potatoes and chopped eggplant. Mix well and cook for 5-7 minutes, stirring occasionally, until the potatoes start to soften slightly.
Add water (or vegetable stock) and salt to taste. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the potatoes and eggplant are tender.
Once cooked, gently fold in the fried adauri. Be careful not to break them.
Garnish with chopped coriander leaves and serve hot with rice or roti.
Tips:
You can adjust the amount of chili powder according to your spice preference.
For a richer gravy, you can add a tablespoon of tomato puree or chopped tomatoes along with the ginger and green chilies.
If using store-bought adauri, choose a crispy and fresh variety for the best texture.
Hashtags:
#aloobainganadauriki #sabzirecipe #indianfood #vegetarian #potatoes #eggplant #lentil fritters #flavorful #easyrecipe #homemade #yummy #foodporn #desifood
Let me know in the comments if you've tried making adauri at home, and don't forget to like, subscribe, and hit the notification bell for more delicious adventures!

[@divyaverma3475]

Very tasty 😋