Tuesday, August 8, 2017

Aloo Baingan Recipe | Dry Alu Baingan Sabzi

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aloo baingan
Aloo baingan recipe with step by step photos. Roti-Sabzi-dal is an everyday fare at our place for dinner and as I always mentioned we need various varieties of vegetables instead of the usual routine vegetables.I usually do not plan the menu ahead and always plan my menu based on the availability of vegetables and sometimes we will be usually left with less quantity which might not be enough to cook for the whole family,then the combinations come to rescue and I must say potato is the clear winner when it comes for combination.You can pair any kind of vegetable with potatoes and one can hardly go wrong with it.I use potatoes with the combination of brinjal, arbi, cauliflower, cabbage, ladies finger, capsicum, broccoli, palak, methi , amaranth greens, green peas, pumpkin etc. to create scrumptious curries to pair with rotis and rice. We usually have either a dry sabzi and dal with roti or vegetable gravy and a simple vegetable fry or vegetable fry and heavy pulses(chole,rajma etc) with rotis.
alu baingan sabzi
I love the simple dry sabzis with few masalas as they stand out in flavor compared to the usual masala loaded onion-tomato based dry sabzis.Also, I love the use of mustard oil in the recipes which gives a unique flavor to the curry and I have posted few dry curries earlier which are very aromatic and have unique flavors,do check out my Ajwaini Aloo Gobi with Mustard flavour,Arbi ki Bhujia | Taro root stir fry with Ajwain,Cauliflower Aromatic stir fry recipes.Today's Alu Baingan sabzi recipe is again a simple one with out onion,tomato or garlic and call for very few spices yet it gives a very aromatic and flavorful sabzi.
Aloo Baingan Recipe:
Serves 2 | Author: Prathibha
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: North Indian | Category: Main Course- Side dish

12-15 baby Brinjals or long Brinjals
2 medium Potatoes
2 tbsp chopped Coriander leaves
2 tsp grated Ginger
1/2 tsp Turmeric powder
1 tsp Red chili powder
1/2 tsp Garam masala
1 tsp roasted Cumin powder
1 tsp Amchur powder
3/4 tsp Carom seeds(ajwain)
Salt,to taste
2 tbsp Mustard/regular cooking Oil

  • Wash and peel the potatoes and cut into wedges.Wash brinjals and remove stems and cut into 4 pieces vertically and immerse both the vegetables in water for a while.
  • Heat mustard oil until it is smoking hot and switch off the flame,if you are using regular cooking oil skip this step.After a while switch it on and once it is not enough add carom seeds and let them splutter.Add grated ginger and fry for a while.
  • Now add drained potato and brinjal wedges and saute them until the oil coats all the pieces,then add turmeric powder,red chili powder and salt and mix well.Let them cook covered until the vegetables are tender and cooked but also they should hold the shape.
  • Add amchur powder,cumin powder and garam masala and mix well and cook for another 2-3 mins.
Garnish with coriander and serve hot.

  1. You can add chopped onions and tomatoes in the recipe and also use ginger-garlic paste instead of ginger paste.
  2. Mustard oil imparts a nice flavor to the curry,so do not skip it.If you do not like it use regular oil.
  3. You can even use a mix of mustard,cumin,fenugreek,fennel and carom seeds for tempering to make it like achari alu baingan.


Unknown said...

WOW! It is a very well explained by step by step procedural recipe which is a very commonly seen in hotels as well as in north indian places

Unknown said...

WOW! It is a very well explained by step by step procedural recipe which is a very commonly seen in hotels as well as in north indian places

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