Aloo Baingan Recipe – Curried eggplant and potato recipe
Eggplant is one of my favorite vegetables. Eggplant salad, roasted eggplant or eggplant curries, I like them prepared anyhow.
Not many people like them because, I suppose, they don’t look very appetizing after cooking but they can be really delicious once cooked!
So today I am going to share this delicious and spicy eggplant and potato curry , a North Indian recipe, called Aloo Baingan.
Aloo Baingan is a flavored vegetable recipe, full of spices and very tasty. It can be served with any Indian bread, as a main course for lunch or dinner meal.
Step by Step Aloo Baingan Recipe
Start by cutting potatoes and eggplants into big pieces. Keep the eggplants into water with salt for about 10 minutes, to remove their bitterness. Cut onion, tomatoes, green chilli and fresh coriander leaves and keep aside.
In a large pan heat some oil. Add potatoes and deep fry it for about 8 minutes, on medium flame. Once done, keep aside on a paper towel to absorb the oil in excess.
In the same pan, put some more oil, if necessary, and add eggplant (you can wash it before, to remove salt). Let it cook for 10-15 mins till soft, stir occasionally. Once done, keep aside on a paper towel to absorb the extra oil.
Heat some oil and add cumin seeds. When they start to crackle, add chopped onion and stir fry for 3-4 minutes. Add ginger garlic paste and allow to fry for another minute. Now add tomatoes and green chilli and mix well. Add red chilli powder, coriander powder, and turmeric powder. Stir and let it cook until the tomato gets soft (3-4 minutes).
Now add fried potatoes and eggplant, stir for one minute. Add dried mango and garam masala. Continue to stir for 30 seconds, then add 1/2 cup of water and mix well. Check for salt and add if necessary. Let it simmer for 4-5 minutes on low medium flame.
Garnish Aloo Baingan with fresh coriander leaves and serve with chapatis/rotis.
- 2 potatoes, sliced into big pieces;
- 2 eggplants or baingan or brinjals, sliced into big pieces and kept in water with salt, for 10 minutes;
- 1 onion, chopped;
- 1 tsp cumin seeds;
- 2 tomatoes, cut into cubes;
- 1 green chilli, chopped;
- 1 tsp ginger garlic paste;
- ¼ tsp red chilli powder or as per taste;
- ½ tsp dried mango powder (amchur);
- 1 tsp garam masala;
- 1 tbsp coriander powder;
- ¼ tsp turmeric powder;
- ½ cup of water;
- salt to taste;
- chopped fresh coriander leaves;
- oil.
- Start by cutting potatoes and eggplants into big pieces. Keep the eggplants into water with salt for about 10 minutes, to remove their bitterness. Cut onion, tomatoes, green chilli and fresh coriander leaves and keep aside.
- In a large pan heat some oil. Add potatoes and deep fry it for about 8 minutes, on medium flame. Once done, keep aside on a paper towel to absorb the oil in excess.
- In the same pan, put some more oil, if necessary, and add eggplant (you can wash it before, to remove salt). Let it cook for 10-15 mins till soft, stir occasionally. Once done, keep aside on a
- Heat some oil and add cumin seeds. When they start to crackle, add chopped onion and stir fry for 3-4 minutes. Add ginger garlic paste and allow to fry for another minute. Now add tomatoes and green chilli and mix well. Add red chilli powder, coriander powder, and turmeric powder. Stir and let it cook until the tomato gets soft (3-4 minutes).
- Now add fried potatoes and eggplant, stir for one minute. Add dried mango and garam masala. Continue to stir for 30 seconds, then add ½ cup of water and mix well. Check for salt and add if necessary. Let it simmer for 4-5 minutes on low medium flame.
- Garnish Aloo Baingan with fresh coriander leaves and serve with chapatis/rotis.
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