Wash the small brinjals and potatoes in fresh water a couple of times.
Slice the brinjals into 4 pieces vertically. If the brinjal is of medium-size then first cut into half horizontally and then cut each half into 3 to 4 slices.
Keep the brinjals in salted water for 15 to 20 minutes to remove their bitterness.
Also slice the potatoes into thin to medium-thin wedges or slices.
Making aloo baingan ki sabji
In a pan heat the mustard oil. Add the potatoes and brinjals to the oil.
Saute in the oil for 4 to 5 minutes on a medium heat.
Add red chilli powder, turmeric powder and salt as required.
Mix the spice powders and salt evenly with both the veggies.
Now cover the pan with a lid and let the veggies cook on low heat for 15 to 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 until fork tender and softened, then sprinkle garam masala powder and dry mango powder.
Mix these thoroughly and cook for a minute without lid
Close the heat and serve the aloo baingan sabji hot with phulka or paratha or whole wheat bread. It makes for an excellent side dish with dal rice or khichdi.
Use fresh and tender brinjals. Preferably try to make this dish with a smaller variety of brinjals or eggplants. You can also use medium-sized brinjals. But avoid making with the larger variety of brinjals that we used to make baingan bharta.
The regular potatoes, baby potatoes and new potatoes works well in this recipe.
You can skip adding potatoes you want to only make baigan ki sabji. But then either increase the quantity of brinjals or reduce the spices according to your taste preferences.
Make sure not to slice the potatoes thickly as they will be undercook by the time the brinjals are cooked. So slice them into thin or medium-thin wedges or slices.
Mustard oil gives a good smoky and pungent flavor. But you can use any neutral flavored oil also.
If you want you can garnish the aloo baigan with some chopped coriander leaves.