This simple Aloo Baingan sabzi is a mildly spiced vegetarian dish with eggplant/Baingan and chopped potatoes/aloo. Eat with roti or rice.
This Aloo Baingan dish is simple to make but makes for a hearty meal. It can be served as a main dish or as a side dish depending on the occasion. It’s a great way to use up surplus baingan/eggplant as well. Serve with roti or chawal along with a bit of achaar for added flavor.
I guess we all get tired of eating meat all the time and Aloo Baingan makes for a satisfying alternative. With eggplants being so widely available nowadays its also a good way to use up surplus eggplant in the house.
I was confused on what recipe to post next and so I decided to hold a simple Facebook poll. It was a choice among Aloo Qeema (Minced chicken with Potato), Aloo Baingan (Potato & Eggplant Vegetables) and Aloo ki Sabzi (Potato . Honestly, I thought Aloo Qeema would be the preferred option because well it’s meat and everyone loves meat.
Or so I thought.
I am glad I was wrong and there are quite a few people out there who love their veggies. In fact, this reminds me that I should be posting more recipes in the vegetarian section on my blog. If you have any other requests I would be happy to oblige.
Aloo Baingan (Potato Eggplant Sabzi)Print Recipe
- 3-4 tablespoon oil
- 1 medium onion, sliced
- ½ teaspoon cumin/zeera
- 2 tomatoes, chopped
- ½ tsp – ¾ teaspoon salt
- ½ teaspoon red chili powder or chili flakes
- ¼ teaspoon turmeric/haldi
- ½ kg long eggplants/baingan
- 2 medium potatoes/aloo, chopped
- 2 green chili’s
- Handful of coriander (for garnish)
Cut eggplants into thirds length-wise and then chop. Keep them in salted water to prevent them from discoloring.
Fry onion till light golden brown.
Add cumin seeds and tomatoes. Cook for 30 seconds.
Add rest of spices and saute (bhunna) for 1-2 minutes.
Cook on low heat till tomatoes soften (10-15 minutes).
Add chopped potatoes and eggplants. Cover pot and keep on low simmer (dam) for 10-15 minutes. Make sure that the potatoes are cooked through.
Add green chili’s and cook for 30-45 seconds.
Take off the heat, garnish with coriander and serve with roti or rice.
Based on personal preference the eggplants can also be peeled. That will result in a lighter color of the final dish.