बैंगन आलू बनाने का एकदम नया तरीका,देखकर आप खुश हो जाओगे 😍ख़ुशबू सूँघकर पड़ौसी भी दौड़े आ…….

बैंगन आलू बनाने का एकदम नया तरीका,देखकर आप खुश हो जाओगे 😍ख़ुशबू सूँघकर पड़ौसी भी दौड़े आ……. Ingredients: Small Brinjals (Eggplants): 250g (slit lengthwise, keeping stems intact) Potatoes: 2 large (peeled and cut into small cubes) Cumin Seeds: 1 tsp Asafoetida (Hing): 1/4 tsp Onions: 2 medium (finely chopped) Green Chillies: 2-3 (finely chopped) Ginger-Garlic Paste: 1 tbsp Tomatoes: 2 medium (finely chopped) Kashmiri Red Chilli Powder: 1.5 tsp Turmeric Powder: 1/2 tsp Coriander Powder: 1 tsp Cumin Powder: 1/2 tsp Kasuri Methi (Dried Fenugreek Leaves): A pinch (crushed) Garam Masala: 1/2 tsp Salt: To taste Cooking Oil: For frying and cooking Fresh Coriander Leaves: Finely chopped Water: A splash (for roasting spices) Step-by-Step Instructions: Fry the Veggies: Heat oil in a pan. Add the cubed potatoes and slit brinjals. Fry them on medium heat for 4–5 minutes, stirring occasionally until they get a light golden color. Remove them from the oil and set aside. The Tempering: In the same pan, keep 2–3 tablespoons of oil and heat it. Add 1 tsp cumin seeds and 1/4 tsp asafoetida (hing). Let them splutter. Sauté Aromatics: Add the chopped onions and green chillies. Sauté on medium heat for 3–4 minutes until the onions turn translucent and light golden. Stir in 1 tbsp ginger-garlic paste and cook for another minute until the raw smell disappears. Cook the Spices: Lower the heat and add turmeric powder, Kashmiri red chilli powder, coriander powder, and cumin powder. Splash a little water so the spices don't burn. Roast for about 2 minutes until the oil starts separating from the sides. Add Tomatoes: Toss in the chopped tomatoes and salt to taste. Cook for 3–4 minutes until the tomatoes soften slightly (do not mash them completely). Simmer to Perfection: Add the fried potatoes and brinjals to the masala. Add the crushed kasuri methi and garam masala. Mix everything gently so the veggies are well coated. Cover with a lid and cook on low heat for 8–10 minutes, or until the potatoes are completely tender. Stir gently once or twice in between. Garnish & Serve: Turn off the heat, garnish with freshly chopped coriander leaves, and give it a final gentle mix. Your delicious Aloo Baingan sabzi is ready to serve! Hope You liked the video. If you did, do not forget to like, share and subscribe to the channel. It helps me out Alot. Thanks ❤ My Gear... Mic: Rode Wireless Go Camera: Sony Alpha 7IV Full-Frame Camera with 28 -70 mm Zoom Lens Tripod: Digitek DTR 550 LW Tripod, Digitek DTR 520 BH Professional Aluminum Non stick pans: https://amzn.eu/d/cgXL0fh, https://amzn.eu/d/87Uttpo Kadhai: https://amzn.eu/d/649CZnB, https://amzn.eu/d/87Uttpo, https://amzn.eu/d/9ipU0N1 Knife set: https://amzn.eu/d/19A54G5 Hob: https://amzn.eu/1IMZp5o