Recipe / food styling / photography by - Sunayana Gupta
This Hydrabadi style potato and eggplant combo masala with pickle spices is sure to tantalize your taste buds. It is savory, spicy, sour and brings out the exotic robust flavors of traditional Indian pickles. A very simple recipe that you can cook under 30 minutes for a quick lunch or dinner. Makes one of the best menu addition to your regular Indian meal. Goes well with all types of Indian breads, particularly with paranthas and puris.
*Serve this Hydrabadi achaari aloo baingan with Bengali dimer kosha (Bengali style egg curry), palak tamatar ki subzi and sweet n spicy Konkani ambe upkari  (Ripe mango curry). Pair with boondi ka raita and kacumar salad !
*Achaari aloo baingan tastes great when served with pudina rice and onion chilly ginger raita. For a light meal you can try this combo.Â
For light and filling meals, do refer our recipes of…..
Gajar matar ki subzi
Dal tadkaÂ
Palak patra
Aloo Chawali sabziÂ
Achaari Aloo Baingan
Achari Aloo Baingan Ki Sabzi is an easy to make dish from North India. Eggplant ( Baingan ) and potato ( Aloo ) make for a fantastic combo and when roasted together in a perfect combination of spices, these vegetables are a match made in heaven.
Preparation Time : 10 minutes Cooking Time : 25 minutes
Category : Dry Vegetables Cuisine : Servings : 2 servings
Author : Sunayana Gupta
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Recipe Ingredients
Whole Spices -
To be ground –
Achari Aloo Baingan is ready. Garnish with freshly chopped coriander and serve with roti, parantha or naan.
Note –
After cutting Aloo (potatoes) & Baingan (eggplants), put them in salt water to avoid browning. Strain the water just before cooking.
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