Aloo Baingan (Potato and Eggplant)

September 28th, 2008 filed under Subji (Vegetables), Vegan

Aloo baingan (potato and eggplant) is a great main dish. It’s easy to make and can be served with any bread.

This recipe serves 3 to 4.

Ingredients:

• 1 medium purple eggplant (baingan), un-peeled, cut into 1/2″ cubes
• 2 medium russet potatoes (aloo), peeled and cut into 1/2″ cubes
• 4 medium tomatoes (tamatar) cut into 1/2″ cubes
• 2 tablespoons chopped cilantro (hara dhania)
• 1 tablespoon oil
• Pinch of asafetida (hing)
• 1 teaspoon cumin seed
• 1 chopped green chili adjust to taste
• 1 teaspoon ginger paste (adrek)
• 1 tablespoon coriander powder (dhania powder)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon paprika (dagi mirch)
• 1 teaspoon salt, adjust to taste
• 2 tablespoons water

Also needed:

• Oil to fry

Method

1. Heat the oil in a frying pan over medium high heat.
2. Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
3. Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
4. Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
5. In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.
6. Heat the 1-tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
7. Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
8. Add chopped tomatoes stir-fry for a minute.
9. Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
10. Subji should be not very dry if needed add three to four spoons of water.
11. Turn off the heat and add chopped cilantro mix it well.
12. Left over makes great sandwiches
13. Enjoy!

Leave a Reply

11 Responses to “Aloo Baingan (Potato and Eggplant)”

1. Lem Tay Says:
   November 30th, 2008 at 7:43 am

   If you want to try this recipe with a greatly reduced amount of oil used, try boiling the potatoes, and grilling the eggplant.

   You will need to cut the eggplant into 1/2″ slices, just to make it easier to grill.

   Have about 1 tbsp of oil in a small bowl and a pastry/basting brush, heat a ridged grill. I use a cast-iron one which is very well seasoned and that works great, otherwise, a non-stick one would work too. Brush each slice of eggplant lightly with oil, then press down on the grill. Press each slice down well to get a good contact with the heat, and don’t move it for at least 2-3 minutes to let the lines form.

   Repeat for the other side. You will find that the eggplant cooks very well this way, has a smoky/charred taste, minus all that oil. You can test for doneness by piercing the eggplant with a sharp pointed knife or similar, when it feels tender instead of spongy, it’s ready.

   After grilling, you can cut the eggplant into smaller pieces and proceed with the recipe as normal. You may want to cook the eggplant a bit less to ensure that in the final simmering the pieces don’t fall apart.

   Let me know how you all go with this alternative method. Thanks.

2. Sweetie Says:
   November 9th, 2008 at 1:37 pm

   That’s right, Jaya however I do want to add that if you do not take the eggplants out too soon and fry them a little longer, they do release some oil.

3. Jaya Says:
   November 7th, 2008 at 4:38 pm

   Eggplant is like a sponge for oil in my experience too.

4. Sweetie Says:
   November 7th, 2008 at 1:00 pm

   First of all, I want to thank you for all your recipes………they almost always turn out great and you make them look so easy that I feel like trying them, in the first place.
   It’s almost like having my mom here in USA showing me how to cook…………

   I have tried a lot of your recipes and almost all turned out great but this one.
   Probably it was not to my liking or may be I have eaten /made better baigan subji than this (Though I use a lot of garlic and onions).
   Also, I was shocked to see the large amount of oil eggplants absorbed while deep frying them. Probably that discouraged me further from liking this recipe.

5. Paridhi Says:
   October 30th, 2008 at 12:43 pm

   Thanks so much for recipe!! I tried and it turned out very well - Instead of frying potatoes - I boiled them. Thanks and please keep posting!!

6. Indian Food Mania #2 and I forgot to take pictures?!?! « Mmm… Food Says:
   October 27th, 2008 at 3:46 pm

   [...] we move to cut meat from our daily intake.  I made three dishes using her recipes.  Main Entree: Aloo Baingan, which is made from potatos and eggplant mixed with tomatos and other spices.  Very tasty, but I [...]

7. Annette Says:
   October 20th, 2008 at 8:00 pm

   Really delicious: Love the combination of potatoes and eggplant, and whole dish has lots of flavor. Thank you!

8. Sumana Says:
   October 16th, 2008 at 11:16 pm

   Thanks Manjula aunty,
   This is such an easy and quick recipe. I love your zuccihini rice recipe too!!!

9. Kumuda Says:
   October 13th, 2008 at 12:15 pm

   hi manjula,
   no wonder this recepie isyour daughter-in-law’s favorite. now its my fav too. i tried it and it was really good. thanks for the great recepie. thanks a lot

10. kavita Says:
    September 28th, 2008 at 9:30 pm

    Aunty, I am so happy to see the recipe.I am posting this comment even before watching the video & i am damn sure it will be greatttt!Thanks for fulfilling our desire.
    Love you aunty

11. RS_Sin Says:
    September 28th, 2008 at 8:00 pm

    Hi Aunty, This recipe looks really good. Will try it sometime soon. Thanks so much for posting on request.