Aloo Baingan is a simple, vegan and extremely flavorful Punjabi style dry curry made with potatoes and eggplants. This sabzi (dry version of curry) can be served with some Indian flatbreads like Chapati/roti or even Naan. This dish is apt for everyday cooking and makes the perfect recipe for lunch box and tiffins.
With Baingan I feel a little more oil always does the trick. It somehow makes the baingan more tasty. Also like potatoes, when you chop the baingan, its white fleshy part with seeds has a tendency to oxidize( turn dark/black). To prevent this from happening, there are two tricks which I use. One is to cut the eggplants just before its their turn to go in the cooking vessel. second one is what my mom taught me – soaks the cut eggplant chunks in a water and salt (1 tsp or so) mixture and that helps prevent the darkening reaction.
Eggplant also known as aubergine or brinjal has not been such a popular veggie for me exception will always be Baingan Bharta. Its only over time, especially after I started cooking that I’ve started enjoying this veggie. There are many variations of Eggplant and Potato dishes like I know my Granny and mom make this yummy Maharashtrian dish of stuffed eggplant curry called Bharleli Vangi. My MIL makes a delicious gravy version using these two veggies. So many varieties using the eggplant and potato combination with each having their own unique taste. Am sure you will see all these yummy recipes on this space someday. But for today sharing a regular at home Punjabi Aloo Baingan Sabzi
Now to the recipe…
1/8 tsp asafoetida (hing)
4 cloves garlic finely chopped or grated
1 tbsp ginger finely chopped or grated
2 green chillies finely chopped
1 small onion finely chopped
2 small tomatoes finely chopped (approximately 1 cup chopped)
7-8 small eggplants (cut one into 2- 4 pieces)
3 medium potatoes peeled and cut
1/2 tsp red chilli powder (or to taste)
1 tsp amchur poder (or to taste)
1/2 tsp garam masala (or to taste)
1 tbsp dry fenugreek leaves
salt and pepper to taste
handful of finely chopped coriander leaves
In a cooking vessel heat some oil and once hot add the cumin seeds and asafoetida. Once they start spluttering add the ginger, garlic and green chillies. Saute for couple of seconds and add the onion and cook until golden brown. Then add the potatoes and cook till half cooked. Now add the tomatoes, salt, pepper and turmeric powder.Cover and cook until tomatoes are soft.
While the potatoes and tomatoes are cooking chop each eggplant into 2-4 pieces (Depending on the size) and immerse them in water and salt mixture to prevent them from turning brown. Once the tomatoes are soft add the red chilli powder, amchur and mix well. Cook till the potatoes are 3/4th cooked. That’s the time to add the chopped eggplant. Mix,cover and cook till eggplants and potatoes are done. Last but not least add some garam msala, finely chopped coriander leaves and dry fenugreek leaves (crushed between palms). Mix and cook for another 2 mins or so.
- I’ve used small eggplants for this recipe but if you cant find those you can use 1 big eggplant that we usually use for Baingan Bharta
- I’ve used canola oil for this recipe but using mustard oil is another option. It gives a good flavor to this dish.
- Eggplants cook faster than potatoes so make sure to cook the potatoes till they are almost done before adding the eggplants or else the eggplant will get mushy.
- To fasten the cooking process you can use boiled potatoes instead.
That’s it, our simple, vegan and delicious Aloo Baingan Sabzi is ready. Serve hot with some warm Indian flatbread like chapati/roti/Naan. Enjoy!