Aloo baingan with roti

Name: Aloo baingan with roti
Total time: 45 min
Cuisine: Indian
Ingredients: 3 potatoes, peeled, in 2 cm cubes; 400 g brinjal, in 3 cm chunks; 1 onion, finely chopped; 2 tomatoes, chopped; 1 tsp ginger, grated; 2 green chillies, chopped; 3 tbsp refined oil; 1 tsp cumin, seeds; 1 ml hing (asafoetida); 3 ml turmeric; 1 tsp red chilli powder; 2 tsp coriander powder; salt, to taste; 3 ml amchur; 3 ml garam masala; 2 tbsp coriander leaves, chopped; 300 g atta; ≈ 200 ml water, for the dough; 1 tbsp ghee, for brushing (optional)

Potatoes and brinjal cooked covered with jeera, onion, tomato and a little amchur until the brinjal turns soft and almost melts around the potatoes: an everyday North Indian sabzi, with roti and often a bowl of dal. Maharashtra's vangi batata and Tamil kathirikai urulai are close cousins.

45 minTime
43 minHands-on
4Portions
12 gprotein per portion
480kcal per portion

VeganContains: Gluten

Ingredients for 4 portions

3Potatoes, peeled, in 2 cm cubes
400 gBrinjal, in 3 cm chunks
1Onion, finely chopped
2Tomatoes, chopped
1 tspGinger, grated
2Green chillies, chopped
3 tbspRefined oil
1 tspCumin, seeds
1 mlHing (asafoetida)
3 mlTurmeric
1 tspRed chilli powder
2 tspCoriander powder
to tasteSalt
3 mlAmchur
3 mlGaram masala
2 tbspCoriander leaves, chopped

On the side

300 gAtta
≈ 200 mlWater, for the dough
1 tbspGhee, for brushing (optional)

Method

Put the atta in a large bowl and add the water little by little, kneading to a soft, smooth dough, about 5 minutes. Cover and let it rest.
Peel and cube the potatoes and cut the brinjal into chunks, keeping it in salted water so it doesn't darken. Chop the onion, tomatoes and green chillies and grate the ginger.
Heat the oil in a kadai and add the cumin seeds. When they splutter, add the hing and onion and fry until light golden, about 4 minutes.
Add the ginger, green chillies, tomatoes, turmeric, red chilli powder and coriander powder and cook until the tomatoes are soft, about 4 minutes.
Drain the brinjal and add it to the kadai with the potatoes and salt. Toss well so everything is coated in the masala.
Cover and cook on low heat for 18–20 minutes, until the potatoes are tender and the brinjal has collapsed, stirring gently now and then and sprinkling in a little water if it sticks.
Meanwhile, divide the dough into 12 balls. Roll each into a thin roti about 15 cm across, dusting with a little atta, and cook on a hot tawa until small bubbles appear; flip and cook the other side for half a minute. Hold it over the flame with tongs until it puffs up, brush with ghee and keep the rotis wrapped in a cloth.
Sprinkle over the amchur, garam masala and coriander leaves, toss and serve with the hot rotis.

Aloo baingan with roti

Ingredients for 4 portions

On the side

Method

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