In memoriam : Rummana Zaman

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Alu Beguner Ghonto (Potatoes with Eggplants)

Serves three to four people.

Ingredients:
  • Medium-sized potatoes - 3 to 4
  • Eggplants (long) - 2 to 3
  • Chopped onions - 2 tablespoons
  • Chopped garlic - 1 tablespoon
  • Ground turmeric - 1 teaspoon
  • Chili powder - 2 teaspoons
  • Fried cumin powder - 1 teaspoon
  • Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 1 teaspoon
  • Green chili - 3 to 4
  • Chopped coriander - 3 to 4 tablespoons
  • Salt - 2 teaspoons (as needed)
  • Mustard oil - 3 to 4 tablespoons
Preparation:
  • Clean and rinse the potatoes and eggplants.
  • Cut into thin slices and keep aside.
  • Heat oil in a pan and fry the panchforon, onion and garlic.
  • Add in the potatoes and eggplants and stir gently.
  • Add the turmeric, chili powder and salt.
  • Fry over medium heat for another 2 to 3 minutes.
  • Pour in 2 to 3 cups of water and cover.
  • Cook over high heat.
  • Once the water starts boiling, lower down the heat.
  • Remove the cover after 5 to 6 minutes.
  • Mix in the green chili and chopped coriander.
  • As the water dries up and the vegetables look cooked, garnish with fried cumin powder.
  • Serve hot.

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