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
- Heat the oil in a frying pan over medium high heat.
- 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.
- 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.
- Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
- In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.
- 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.
- 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.
- Add chopped tomatoes stir-fry for a minute.
- Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
- Subji should be not very dry if needed add three to four spoons of water.
- Turn off the heat and add chopped cilantro mix it well.
- Left over makes great sandwiches
- Enjoy!
Hello Manjula,
I am looking for a good receipe for making surti undhiyu.
Please let me know.
Thank you.
Thank you for your recipes!It is so easy cook with your video!I really enjoy it!
Dhan’yavāda
Manjula, is there a difference between cumin seeds and ground cumin? Because we only have ground cumin. Or will it be better to get cumin seeds?
Really excellent recipe manjula!! i had been searching for a site which provides non-garlic, non-onion recipes.. Excellent!! I hv started to hate onions, garlic & masala.. I made this recipe super quick, but substituted with boiled potato & left-over brinjal curry(made in mor) for eve roti.. It was delllicious!! thanks keep up the gud work..
Dear Manjula,
I’ve been looking for interesting recipes that use eggplant and this tastes great. Thanks for sharing!
My friend Elizabeth and I just made this recipe last night, and it came out perfectly! Your video was so helpful, and made us unafraid of trying something new. It was a totally new taste compared to the things we usually cook, and very delicious! Thanks so much for sharing your cooking with us!
Manjula: u r god send. Your recipes r like home made. They r simple and original. I thank you for all the recipes. Blessings !
Rishi
Hi Manjula,
I’ve been using your recipes for a while now, and absolutely love them. I am going to start sharing them. I know you have a lot of followers, but there could be more.
Keep cooking!
The Kitchen Shaman
Thank you sooo much! I really like your recipes. Its delicious and easy to make. Aloo baingan is very tasty!
Hi Manjula!! I’ve just tried this recipe and it taste great.. Thanks for share it.I love your website and all your recipes, i’m vegan and i’m learning so much from indian cooking.. take care!
Greetings from Spain.