Indian Main Courses
Baingan Aloo (Spiced Eggplant Potato Indian Recipe)
Baingan Aloo is a quick and easy eggplant recipe with potatoes and spices. A vegan recipe that the whole family…
- Ready 30 minutes
- Serves 4 servings
- Prep 5 minutes
- Cook 25 minutes
Recipe
Baingan Aloo(Spiced Eggplant Potato Indian Recipe)
Baingan Aloo is a quick and easy eggplant recipe with potatoes and spices. A vegan recipe that the whole family will love!
- Serves 4 servings
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Ingredients
- 4-5 small indian eggplants chopped
- 2 medium potatoes cubed
- 2 Teaspoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- 1/2 tespoon cumin powder
- pinch of asofetida (hing)
- 1/2 teaspoon turmeric powder (haldi)
- 5 curry leaves
- 1 teaspoon ginger chopped
- 1 teaspoon garlic chopped (3 cloves)
- 1 Serrano chili pepper chopped
- 1/2 teaspoon salt or to taste
- 1 tpmato chopped (optional)
- Cilantro for garnish
Instructions
- 1
In a large pan, heat oil on medium heat for 2 minutes.
- 2
Add in the mustard seeds and let them splutter.
- 3
Add in the curry leaves and hing and give it a mix
- 4
Add in the coriander seeds, cumin powder, ginger, garlic and chili and cook for 2 minutes
- 5
Add in the potatoes and turmeric and mix well to coat. Cook for 2-3 minutes
- 6
Add in the eggplants, tomato and salt and mix well to coat with all the spices.
- 7
Cover and cook on low heat for 15-20 minutes stirring occasionally. I like my eggplants well cooked so i cook the dish for a few minutes longer. My mom likes hers just about done and not very mashed, so she cooks on low heat and doesnt stir it much.
- 8
Serve hot garnished with freshly chopped cilantro leaves, with Rotis or Naan and a side dish of Daal(lentil curry)
Nutrition
- Calories206 kcal
- Carbohydrates42 g
- Protein7 g
- Fat3 g
- Sodium313 mg
- Potassium1561 mg
- Fiber16 g
- Sugar17 g
- Vitamin A425 IU
- Vitamin C52.3 mg
- Calcium81 mg
- Iron4.9 mg
