Aalu Baigan Bhujiya

In India, Brinjal (Baigan) is believed to be the king of vegetables, because of its crown like stock (handle). However, many a people consider Potato as the ruler of the vegetable kingdom, as it is essentially included in Indian meals.

I thought of a meal accompaniment preparation, using both the emperors of the vegetable monarchy.  So, here it is – Baigan Aalu Bhujiya

Ingredients – (2 Serves)

Brinjal (diced)                    ---------------------       200 gm

Potato (diced)                   ---------------------        100 gm

Methi Seeds                      ---------------------        a pinch full

Heeng                              ---------------------        1/6 tsp

Coriander leaves (chopped) ---------------------        2 tbsp

 Onion (fine chopped)         ---------------------        2 tsp

Garlic (find chopped)          ---------------------        ½ tsp

Ginger (grated)                 ---------------------         ½ tsp

Green Chilly (fine chopped) ---------------------         ½ tsp

Mustard Oil^**                    ---------------------         2 tbsp

Salt                                 ---------------------         to taste

Method

1. .  Heat oil in a nonstick pan or iron kadhai. Add heeng and methi.
2. .  After about 15-20 seconds, add fine-chopped garlic and ginger.
3. .  Add fine-chopped onion and chilly. Stir well.
4.    Pour in the diced baigan and aalu; sprinkle salt and chopped dhaniya patti.
5. .  Cover the lid and simmer the heat. And cook for at least 15 minutes, while stirring occasionally.
6. .  Serve hot, garnish with dhaniya 

                                                                                                                          ** You can also use vegetable oil, olive oil, considering your choice of oil.