Monday, September 21, 2009

Aloo Baingan /Potato and Eggplant curry

Cooking quick, tasty meals to keep our family happy can be a challenging job. Sometimes all planning and hard work just washes out completely. So I just thought why not try making something spur-of-the-moment, believe me it really worked. It had all the authentic flavors to create that fab, unfussy meal at home. I felt it was a brrrrrriliant idea to liven up quick midweek supper. So why not rustle up this classic curry yourself?

Here goes the procedure for it.


Purple eggplant /baingan, un-peeled, cut into cubes - 1

Potatoes peeled and cut into cubes -2

Tomatoes cut into cubes -4

Chopped cilantro for garnishing

Oil – 1tbspn

Pinch of asafetida

Cumin seed –1tsp

Chopped green chili – 1 (adjust according to your taste)

Ginger paste –1tsp

Coriander powder/dhania powder – 1tbspn

Turmeric – 1/2tsp

Paprika – 1/2tspn

Salt adjust to taste

Water –2tbsp

Oil to fry


  • Heat the oil in a frying pan over medium high heat. Fry the potatoes till they are cooked. Take out potatoes with a slotted spoon and place on a paper towel. Fry the eggplant pieces same way.
  • In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and water to make a paste.
  • Heat the 1 tbspn of oil in a pan. Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute or until oil start to separate from the spice mixture.
  • Add chopped tomatoes stir-fry for a minute.
  • Add fried potatoes and eggplant mix it gently, let it simmer for three to four minutes. Subji should be not very dry if needed add few spoons of water.
  • Turn off the heat and garnish with chopped cilantro.

Aloo Baingan is ready to be served.

Serving Suggestions: Roti, naan, chapattis make a good combo with aloo baingan. It can also be served with rice.

Have a nice day :)!


  1. Dear Rashmi Seems to be mouthwatering we will preaper after returing to india I admire your efforts KEEP IT UP WHAT NEXT MAHADEVAPURA SRIPAD.


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