Aloo Baingan (Potato and Eggplant)

September 28th, 2008 filed under Gluten Free, Vegan, Vegetables Sauteed / Dry
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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.Aloo Baingan

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!

If you enjoyed the recipe for Aloo Baingan (Potato and Eggplant), here are more great recipes you should try from Manjula's Kitchen.

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

  1. Jaya says:

    Thank you for sharing these recipes, the videos make it easy to understand and prepare.

  2. Ela says:

    Thank you for this recipe. This is my all time favorite Indian dish. I had it at a restaurant, and this is just as good as the one I’ve had- so satisfying!

  3. v k menon says:

    very good

  4. Melissa says:

    I am not really a fan of eggplant but this dish looks really yummy.

    This is definitely one that I am going to try

  5. Katora says:

    Thank you Manjula for your wonderful recipes. I am becoming addicted to your website! My husband and I love Indian food and live in a very Indian neighborhood (Iselin, NJ) so we have access to Indian grocery stores all over the neighborhood. Over the years I bought two Indian cookbooks and have found them so intimidating. The stores as well, because the ingredients are not in English. So, I am thrilled with your website. You explain the names in both languages and why and when you would use them. You have a fantastic list of pantry staples which I plan to print and bring with me to the store . The videos demonstrating the techniques are so easy to follow. Thank you, thank you, thank you. You have a very happy fan in New Jersey! In love and light, KATORA

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