Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, bengan aloo tuk/ wedges. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Bengan Aloo Tuk/ Wedges is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Bengan Aloo Tuk/ Wedges is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Bengan Aloo Tuk/ Wedges:

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

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.

So that’s going to wrap this up for this special food bengan aloo tuk/ wedges recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!