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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!
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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.
Eggplant is like a sponge for oil in my experience too.
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.
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!!
[...] 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 [...]
Really delicious: Love the combination of potatoes and eggplant, and whole dish has lots of flavor. Thank you!
Thanks Manjula aunty,
This is such an easy and quick recipe. I love your zuccihini rice recipe too!!!
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
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
Hi Aunty, This recipe looks really good. Will try it sometime soon. Thanks so much for posting on request.