Aloo baingan recipe With step by step photos – this simple and super easy recipe of aloo baingan sabzi is from my mil and is a variation of the Stuffed baingan recipe that I have earlier posted.
In this recipe of Aloo baingan sabzi we just slice or chop the aubergines or baingans instead of keeping them whole. The spices used are the same as for the stuffed aloo baingan recipe. This is also a Dry aloo baingan recipe.
Being a fantastic cook, my mil dishes out awesome Punjabi recipes. Her trademark is that her recipes are easy to make and yet super yum. they are so easy that even a novice in cooking can make her recipes. This aloo baingan is one such easy veggies recipE. You can check more simple veggie recipes like:
I have used mustard oil in this recipe but even with a simple vegetable oil like sunflower oil the aloo baingan taste fabulous.
One can have the aloo baingan sabzi with parathas, phulkas and even plain bread.
If you are looking for more Baingan recipes then do check:
-
- Baingan ka bharta
- Brinjal fry
- Baingan bhaja
- Stuffed brinjal – a delicious stuffed brinjal recipe with coconut, peanuts, sesame spiced paste.
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aloo baingan
By Dassana Amit
Ingredients
- 1 kg small baingan (eggplants or brinjals)
- 5 to 6 potatoes (aloo)
- 2 teaspoon red chilli powder (lal mirch powder)
- 1 teaspoon turmeric powder (haldi)
- 2 teaspoon dried mango powder (amchur powder)
- 2 teaspoon garam masala powder
- 3 tablespoon mustard oil or vegetable oil
- salt or black salt
Instructions
preparation for aloo baingan
- Wash the small baingan and potatoes in water.
- Slice the baingan into 4 pieces vertically.
- Keep the baingan in salted water for 15-20 minutes to remove their bitterness.
- Also slice the potatoes in medium size slices.
making aloo baingan sabzi
- In a pan heat the mustard oil. Add the potatoes and baingan to the oil.
- Saute in the oil for 4-5 minutes on a medium flame.
- Add red chilli powder, turmeric powder and salt as required.
- Mix the spice powders and salt properly with both the veggies.
- Now cover the pan and let the veggies cook on a low flame for 15-20 minutes.
- Keep checking the aloo baingan after a few minutes so that the veggies do not stick to the bottom of the pan. do stir occasionally.
- When the aloo and baingan are cooked properly, sprinkle garam masala powder and amchur powder.
- Mix these thoroughly and cook for a minute.
- Close the flame and serve the aloo baingan sabzi hot with phulkas or parathas.
Nutrition Info Approximate values
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Preparation to make aloo baingan sabzi
1. Wash the small baingan (brinjals) and potatoes in water. slice 1 baingan into 4 pieces vertically. keep the baingan in salted water for 15-20 minutes to remove their bitterness.
2. Also slice 5 to 6 potatoes in medium size slices.
Making aloo baingan
3. In a pan, heat 3 tablespoons mustard oil or vegetable oil.
4. Add the potatoes to the oil.
5. Next add the baingan .
6. Stir and mix well.
7. Saute in the oil for 4-5 minutes on a medium flame.
8. Add 2 teaspoons red chili powder, 1 teaspoon turmeric powder (haldi) and salt as required. You can add regular salt or black salt.
9. Mix the spice powders and salt well with the veggies.
Cooking aloo baingan sabji
10. Now cover the pan and let the veggies cook on a low flame for 15-20 minutes.
11. Keep checking the aloo baingan sabzi after a few minutes, so that the veggies do not stick to the bottom of the pan. do stir occasionally.
12. Here in below pic, the aloo and baingan are cooked properly.
13. Once the veggies are cooked, then sprinkle 2 teaspoon garam masala powder and 2 teaspoon amchur powder (dried mango powder).
14. Mix well.
15. Cook for a minute.
16. Close the flame and Serve the aloo baingan sabzi hot with phulkas or parathas.
Amazing!
Thank you. I stay alone and rely heavily on your recipes to cook and survive 🙂
welcome and thanks for the lovely feedback.
Tastes good. ????
thanks.
Hi dassana
I didn’t add water but eggplants were not small instead of medium size.and to cook potato I had to cover the pan and brinjals got mushy.I think next time I would first cook potato and later on add brinjal then they might not get mushy….
fine. avoid covering the pan and then the steam is created from the water content of the veggies and they do become mushy. yes first cook potato till half or 3/4th done and then add the brinjals.