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Aloo Bengun

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Ingredients

Adjust Servings:
1 large aubergine cut into bite size pieces with the skin on
1 large potato cut into bite size pieces
1/2 an onion finely chopped
2 inches grated gingerroot
2 garlic cloves sliced
2 teaspoons curry powder
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon turmeric
5 tablespoons chopped coriander leaves

Nutritional information

603
Calories
497 g
Calories From Fat
55.3 g
Total Fat
7.2 g
Saturated Fat
0 mg
Cholesterol
17.2 mg
Sodium
27.4 g
Carbs
7.7 g
Dietary Fiber
4.7 g
Sugars
3.8 g
Protein
302g
Serving Size

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Aloo Bengun

Features:
    Cuisine:

    I'm excited to experiment with this recipe.

    • 90 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Aloo Bengun


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    Steps

    1
    Done

    Boil the Potato With a Little Salt and Turmeric For 10-15 Minutes Until Almost Cooked.

    2
    Done

    Fry the Finely Chopped Onion Until Translucent in the Veg Oil.

    3
    Done

    Add the Curry Powder and Cumin Powder and Sliced Garlic and Grated Ginger and Stir Fry For 2 Minutes.

    4
    Done

    Chop the Aubergine and Add to the Pan (wait Until the Last Moment Before Chopping the Aubergine to Prevent It Turning Black).

    5
    Done

    Simmer on a Medium Heat For 20-30 Minutes Until the Aubergine Is Soft, 5 Minutes Before the End Add the Cooked Potatoes, Mix Well and Leave to Simmer.

    6
    Done

    When Finished Drain as Much Oil as You Can and Serve Immediately Topped With the Coriander!

    Avatar Of Logan Morris

    Logan Morris

    Smoke master specializing in tender and juicy smoked meats with a signature rub.

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