Aloo, “Potato” Eggplant “Bangan” mix recipe🌸🍋🌸🍋🌸🍋🌸
BANGAN ALOO, MIXED VEGETARIAN FOOD RECIPE (EGGPLANTS AND POTATOES). COOKING IN A OLIVE OIL.
Bangan, Aloo, mixed vegetables food recipe. Indian, Pakistan and Bangladesh food recipe.
Ingredients and instructions as follows;
1 1/2 pounds of eggplant (Bangan)
4 small red potatoes or any kind
1 small onion (Peel, Chop)
5 to 7 cloves of garlic
1 teaspoon of tomato paste
1 teaspoon of salt or as per taste
1 teaspoon of cumin seeds (Zeera)
1 teaspoon of Garam Masala
1/2 teaspoon of turmeric powder (Haldi)
1/2 teaspoon of cayenne pepper powder
1 teaspoon of Ajwan (Carom seeds)
1 1/2 cups of water or as needed to cook
3 tablespoons of oil
Add oil and let it get heated and add cumin seed (Zeera) and chop onions and stir until golden brown and add all other ingredients (but not Carom Seeds) Ajwan. Stir little and add water, after adding water add carom seed “Ajwan” and let it cook until tender. Serve over rice, eat with naan’s, roti or just as is or with salad.
Fermented pickles (Achar) are optional if desired. #vegitabledish #vegitarianfood #freshcooking #thebakht #bakhtkirecipemixmasala
I recently tried making this Bangan Aloo mix recipe and found it to be a hearty and comforting dish that’s both simple and packed with flavor. Using fresh eggplants and small red potatoes helped create a great texture combination—soft, tender eggplant pairs perfectly with the slightly firmer potatoes. I followed the method of heating olive oil and tempering cumin seeds before adding onions until golden brown, which really boosted the aroma of the dish. The addition of garlic and tomato paste gave the recipe a nice depth, while garam masala and turmeric provided a warm, vibrant flavor. What I liked most was the finishing touch of ajwan (carom seeds) added after the water, lending a subtle yet unique taste that balances the spices well. If you want to make this meal even more wholesome, serve it over steamed basmati rice or alongside warm naan bread. It also pairs wonderfully with a side salad for freshness or traditional fermented pickles (achar) to add a tangy contrast. For easy cleanup and healthier cooking, I used a non-stick green pan, which helped prevent sticking and allowed me to use less oil while still getting a nice sauté. Overall, this recipe is versatile and beginner-friendly, perfect for anyone interested in trying South Asian vegetarian dishes with accessible ingredients and straightforward preparation steps.
