Chettinad Baingan Aloo – Aubergine and Potatoes Roasted to Perfection
Add a touch of Chettinad-inspired flavour to your meal with this delicious Baingan Aloo, a simple combination of aubergine (brinjal) and potatoes cooked with aromatic spices. This recipe, featured in Kerala in Mumbai, brings together everyday vegetables with a wonderfully spiced preparation.
The recipe uses large aubergine, potato, onion, sambar powder, amchur, turmeric powder, coriander and salt. The vegetables are first salted and allowed to rest before being heated in a flat pan, helping them develop a rich, roasted flavour.
The onions are then cooked until soft before the aubergine and potato are added. Sambar powder, turmeric and amchur are mixed in to give the dish its distinctive spicy and tangy character. The vegetables are cooked together until well roasted and tender.
Garnished with fresh coriander leaves, this Chettinad Baingan Aloo makes a flavourful accompaniment to chapatis and is a wonderful addition to a simple homemade meal.