ALOO BAINGAN is basically a vegetarian Indian dish consisting of diced Potatoes and Brinjal/ eggplant stuffed with spices in curry. Other common ingredients include garlic, ginger, onion, coriander stalks, and cumin. A number of variations and similar dishes exist, but the name remains the same.
So here i am sharing a quick recipe to aloo baingan masala sabji:
- potato 5 medium sized (medium thin slices)
- brinjal 7-8 medium sized (medium thin slices)
- mustard oil 3 tbsp
- cumin seeds 1/4 tsp
- garlic 6-7 cloves (finely chopped)
- onion 3 medium sized (finely chopped)
- ginger half inch (grated)
- salt 1 tsp or to taste
- red chilly powder 1/2 tsp
- turmeric powder 1/4 tsp
- coriander powder 1 – 1 1/2 tsp
- dry mango powder (amchoor) 1/2 – 1 tsp
- garam masala 1/2 tsp
- green chilly 2-3 (finely chopped)
- coriander leaves to garnish
- Firstly, peel, wash and dice potatoes into medium thin slices.
- keep your diced potatoes in water, so they do not turn black.
Now, take oil in a deep pan and heat it.
- Add cumin seeds to hot oil and let them crackle.
- Add garlic and cook till golden brown.
Add onion and ginger, cook for about 3-4 minutes or till onion turns golden brown.
- Add all the seasonings and green chilly and cook for 2 minutes.
- Add diced potatoes, and saute for 2 minutes.
Put the lid on pan and let the potatoes cook for for 4-5 minutes.
- Meanwhile, cut the brinjals into medium thin slices and keep them also in water.
Add brinjals and give it a stir.
And let them cook for about 12-15 minutes with lid on low flame, keep checking the aloo baingan in between so that the veggies do not stick to the bottom of the pan.
check if the vegetables cooked properly, switch off the gas and garnish with coriander stalk.
serve the aloo baingan hot with phulkas or parathas.