Baingan Aloo

Ingredients
8-10 small round eggplants
approximately 3 inch size
3-4 medium size potatoes
1 branch of curry patta
6 t. oil
1 c. water
3 t. besan (gram) flour
3 t. dhania powder
less than 1/4 t. haldi
heaping t. red chili powder
1/2 c. fresh coriander leaves
stems removed
2 t. salt
i heaping t. sugar
1 t. til (sesame seeds)
1/4 t. oil

Method
Slice the ends of the tiny round eggplants, score in half, and open coarsely.
Remove seeds somewhat. Add 6 t. oil in a pan and add the potatoes chopped in approximately 1 inch pieces.
Add 1 cup of water so the potato does not turn brown. Cook on medium heat,
covered. Take 3 t. besan flour, 3 t. dhania powder, less than 1/4 t. haldi, 1 heaping t. red chili, 1/2 cup fresh coriander leaves, 2 t. salt, 1 heaping t.sugar,
1 t. sesame seeds, and 2 t. oil and combine these into a masala.
Add 1 spring of curry patta. Mix the masala to include the 2 t. oil. Stuff the masala into the eggplants. Cover and turn heat to medium. Let sit for approximately 10 minutes. Stir and mix the eggplant and potatoes.
After about 10-15 minutes check to see if potatoes are done. They will be soft. Add the rest of the masala and mix carefully after another 10 minutes.

Note: Another name for the small round eggplants is brinjals. The large
eggplant is bhartha baingan.



Recipe taken from RecipezWorld.com - http://www.recipezworld.com
URL to this Recipe: http://www.recipezworld.com/indian-recipes/brinjal-indian-recipes/baingan-aloo/