Products
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!
The flavor of cilantro/coriander, so widely used in Indian cuisine, lends a delightfully unique flavor to this favorite
Just made this for today’s lunch, it was DELICIOUS
thank you very this recipe i like all your recipes
Hi Manjulaji
I tried a few of you recipies and all of them turned out good
esp. the aloo baingan and bundh gobi mutter subzi. thanks for such wonderful recipies, they are indeed wonderful and delicious.
Namaste!
My boyfriend and I love Indian food, and since we discovered your website we have gotten so creative! I just tried this dish, Aloo Baingan, except I used zucchini instead of eggplant because I didn’t have any eggplant on hand. I can’t wait to make it again using eggplant!
Whenever we are hungry, we like to watch your videos! My boyfriend is getting really good at the breads, and I love your chutneys! Thank you so much for all the healthy and delicious recipes.
Jessica
Just tried this recipe. My husband loved it and he is not fond of eggplants at all, so that is saying something. Thank you once again for the recipe.
Manjulaji,
I am an avid follower of your cooking. My mom teaches me home style south indian food. I have always noticed that what you learn from years of experience with home cooking cannot come from any where else. You are my mentor for north indian cooking. I have made your rajma recipe a million times and my friends and family love it! I tried aloo baingan today and it was just out of the world.
However, instead of frying, i sauteed the potatoes and eggplant separately in a tbsp of oil each and added ginger garlic paste instead of just ginger. I am absolutely loving this!
Keep up what you are doing!
Take care
Archana
Hi and thank you for this recipe! I was looking for something to do with potatoes & eggplant and this one worked out perfectly.
We love Indian food and because we are vegetarian this cuisine has a lot to offer
I have also tried two other recipes (dal makhani & bhindi masala) from this site and they were wonderful.
Will definitely come back again!!!
Hello and thank you SO MUCH for your wonderful recipes! My husband and I have visited your country and just love Indian food. Unfortunately, we live in Greece now and cannot find a good restaurant where we live – your website is a life saver! While living in the UAE, we fell in love with beingan bartha – can you show me how to cook that? Thank you again!
Just tried this recipie and it was WOW! Thank you, keep cooking and posting