Description
Learn how to make super crispy and flavorful Baingan Aloo Tawa Fry at home! In this quick and easy recipe, thinly sliced eggplant (brinjal) and potatoes are pan-fried to golden perfection on a seasoned tawa with aromatic Indian spices. This chatpata dry sabzi pairs wonderfully with hot rotis, parathas, or dal chawal.
Timestamps
00:00 – Intro
00:13 – Preparing the Special Spice Mix
01:15 – Prepping & Slitting the Eggplants
01:53 – Stuffing the Baingan with Masala
02:28 – Slicing & Coating the Potatoes (Aloo)
02:53 – Pan Frying on the Tawa / Pan
03:36 – Flipping & Slow Cooking to Perfection
04:26 – Plating & Serving Suggestions
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#BainganAloo #TawaFry #BainganFry #AlooBaingan #IndianRecipes #QuickRecipes
Ingredients
Small Eggplants (Chhote Baingan): 250 g (washed, dried & slit)
Potatoes (Aloo): 2 medium (sliced into round discs)
Spice Mix (Stuffing / Masala):
Salt (Namak): 1 tsp (or to taste)
Turmeric Powder (Haldi): ½ tsp
Coriander Powder (Dhania Powder): 1½ tsp
Dry Mango Powder (Amchur): ½ tsp
Red Chilli Powder (Lal Mirch Powder): ½ tsp
Garam Masala: ½ tsp
Roasted Peanuts (Bhuni Moongphali): 2 tbsp (crushed)
Fennel Seeds Powder (Saunf): 1 tsp (ground)
Kasuri Methi: 1 tsp
Chaat Masala: 1 tsp
Asafoetida (Hing): ¼ tsp
Ginger (Adrak): 1 tsp (grated)
Green Chilli (Hari Mirch): 1 (finely chopped, or to taste)
Fresh Coriander (Hara Dhania): A handful (chopped)
Mustard Oil (Sarson Ka Tel): 1 to 1½ tbsp (for the spice mix)
For Pan Frying:
Mustard Oil (Sarson Ka Tel): 2 to 3 tbsp
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