Recipe of Appetizing Bengan Aloo Tuk/ Wedges Cooking Basics for Beginners

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, bengan aloo tuk/ wedges. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious. In regards to cooking healthful meals for the own families, there is definitely some level of dissention among the positions. The fantastic news is that there are recipes that are very healthy but also the healthful temperament of those recipes is somewhat concealed. What they don’t know in such instances shouldn’t attract harm their way (out allergies, which will never be discounted ).

Bengan Aloo Tuk/ Wedges is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Bengan Aloo Tuk/ Wedges is something that I’ve loved my whole life.

one such easy and quick semi-dry curry is aloo baingan masala recipe with diced potatoes and brinjal. in addition, some tips, suggestion and variation to this simple and easy aloo baingan recipe. firstly, the size of the chopped potato and eggplant is very critical for this. This Aloo Baingan is a fairly simple recipe, and one that doesn't require too much prep work in advance. And especially today, when I cooked this Aloo Baingan for dinner after a long chat on the phone with a very close friend who I actually learnt it from years ago. Aloo Baingan ki sabzi or baingan aloo is a delicious vegan and gluten free recipe from India.

To begin with this recipe, we have to first prepare a few ingredients. You can cook bengan aloo tuk/ wedges using 13 ingredients and 22 steps. Here is how you can achieve it.

The ingredients needed to make Bengan Aloo Tuk/ Wedges:

1. Take 4 Aloo /potatoes
2. Get 500 gms Bengain/ brinjals
3. Take 1 Teaspoon jeera (cumin seeds)
4. Take 1 Pinch Hing
5. Make ready 2 Tablespoons Vinegar
6. Prepare For Spices:
7. Prepare 1 Teaspoon Haldi Powder
8. Make ready 1 Teaspoon Laal Mirch Powder
9. Get 1 Teaspoon Dhaniya Powder
10. Take 1 Teaspoon Amchoor Powder
11. Prepare 1 Teaspoon Garam Masla
12. Make ready 1 Teaspoon Chaat Masala
13. Take 1 Teaspoon Salt

Asalamu alaikum ajj hum banaige bengan aloo ki bhurji. I tried a few of you recipies and all of them turned out good 🙂 esp. the aloo baingan and bundh gobi mutter subzi. thanks for such wonderful recipies, they are indeed wonderful and delicious. Sindhi Aloo Tuk are fried smashed potatoes made with chilli, salt and a tangy chaat masala. This recipe is so easy to make and a great pre dinner snack.

Instructions to make Bengan Aloo Tuk/ Wedges:

1. Wash Aloo properly, peel their skin off & again wash them properly, till their starch is completely released & water becomes transparent.
2. Chop them in shapes of wedges or French fries.
3. Now rub them with a cloth & dry them.
4. Then take a bowl, add dried aloo in it & pour boiling water on top of them with 2 Tablespoons Vinegar & mix them Properly.
5. By doing this process, the starch in aloo will settle in between & it's outer surface will become transparent & this will help become wedges/ French fries become more crispy after frying.
6. Now let them rest for 10 minutes.
7. After 10 minutes, drain out all the water from aloo & again rub them with a cloth & make them dry.
8. Now remember, you have to fry them twice to make them crispy because in first frying vinegar will not let them become golden brown in colour or become crispy, first fry them till they start changing colour, then second time till they are golden brown in colour.
9. Now take a Kadhai, add oil in it & keep the gas on medium flame.
10. When oil gets heated up, add aloo pieces in it & fry them till they start changing colour.
11. When they start changing colour, immediately turn off the gas & take them out in a plate & let them cool down.
12. After some time, turn on the gas & again keep it on medium flame.
13. Then add half fried aloo pieces in it & fry them till they are golden brown in colour.
14. When they turn into golden brown colour, turn off the gas & take them out in a plate.
15. Chop Bengan in medium-small size pieces.
16. Now take a kadhai, add 3-4 Tablespoons Oil in it & keep the gas on medium flame.
17. When oil gets heated up, add 1 Teaspoon Jeera & 1 Pinch Hing in it & let them sizzle.
18. When they start sizzling, add chopped Bengan pieces in it & cook them till they become soft.
19. After 2-3 minutes, add spices mix in it & mix them properly.
20. After 4-5 minutes, when Bengan becomes soft, turn off the gas & add fried aloo wedges in it & mix them properly.
21. Remember to turn off the gas as wedges may become soft if flame will be on.
22. Your Bengan Aloo Tuk/Wedges is ready to be served.

Sindhi Aloo Tuk are fried smashed potatoes made with chilli, salt and a tangy chaat masala. This recipe is so easy to make and a great pre dinner snack. Baingan bharta, Dal, turmeric achar & ghee rotis. The Aloo Baingan Subzi has a homely yet appetising flavour, which combines the tang of tomatoes with the peppy taste of ginger and green chillies. Despite being so easy to make, this everyday subzi is simply too delicious when served hot with fluffy phulkas and a cup.

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