Potatoes & Eggplant (Aloo Baingan Sabzi)

AuthorYashodhara G.
RatingDifficultyIntermediate

Aloo baingan sabzi is a mixed vegetable dish of eggplant and potatoes in a spiced tomato base. Pairs well with any dal, especially black lentils/kali masoor.

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Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

 1 potato - peeled and cut into about 1- to 2-inch pieces
 1 large eggplant or 3 long Chinese eggplants - cut into about 1- to 2-inch pieces
 2 plum tomatoes - cut into about 1- to 2-inch pieces
 2 tbsp cooking oil
 ¼ tsp fenugreek (methi) seeds
 ¼ tsp turmeric (haldi) powder
 1 ½ tsp coriander (dhania) powder
 salt to taste

1

Heat oil in a frying pan, add fenugreek seeds and roast till they change color.

2

Remove the pan from heat, add turmeric, coriander and chili powder, mix spices in the oil to roast.

3

Put the pan back on the stove; add cut potato, eggplant, salt and mix.
Reduce heat to medium, cover the pan with the lid and cook in steam till half done, mixing couple of times in between.

4

Add cut tomatoes, mix and cook covered till done, mixing couple of times.
If too liquidy, remove the lid, increase heat and let it evaporate.

5

Serve as a vegetable with daal, rice and bread.

6

Variation: Add one or all of the followings-
4 red radishes - both ends trimmed and cut lengthwise into four
or
2” to 3” piece of daikon (safaid muli) - peel, slit in half , slice each half into1/4” thick pieces.
Leaves of 2-3 daikon (safaid muli ke patte) - use inner softer leaves - wash and chop fine.
2 to 3 taro roots (arbi) - peel and slice into 1/3” thick rounds
Reduce eggplant
Add 1 more tomatoes and about 1/2 cup of water.
Increase spices accordingly.

Ingredients

 1 potato - peeled and cut into about 1- to 2-inch pieces
 1 large eggplant or 3 long Chinese eggplants - cut into about 1- to 2-inch pieces
 2 plum tomatoes - cut into about 1- to 2-inch pieces
 2 tbsp cooking oil
 ¼ tsp fenugreek (methi) seeds
 ¼ tsp turmeric (haldi) powder
 1 ½ tsp coriander (dhania) powder
 salt to taste

Directions

1

Heat oil in a frying pan, add fenugreek seeds and roast till they change color.

2

Remove the pan from heat, add turmeric, coriander and chili powder, mix spices in the oil to roast.

3

Put the pan back on the stove; add cut potato, eggplant, salt and mix.
Reduce heat to medium, cover the pan with the lid and cook in steam till half done, mixing couple of times in between.

4

Add cut tomatoes, mix and cook covered till done, mixing couple of times.
If too liquidy, remove the lid, increase heat and let it evaporate.

5

Serve as a vegetable with daal, rice and bread.

6

Variation: Add one or all of the followings-
4 red radishes - both ends trimmed and cut lengthwise into four
or
2” to 3” piece of daikon (safaid muli) - peel, slit in half , slice each half into1/4” thick pieces.
Leaves of 2-3 daikon (safaid muli ke patte) - use inner softer leaves - wash and chop fine.
2 to 3 taro roots (arbi) - peel and slice into 1/3” thick rounds
Reduce eggplant
Add 1 more tomatoes and about 1/2 cup of water.
Increase spices accordingly.

Potatoes & Eggplant (Aloo Baingan Sabzi)

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