Eggplant and potato curry | aloo baingan recipe
Easy potato and eggplant curry or baingan sabzi saves the day when you got no time to cook elaborate dinners or lunches.
Servings: 2
Equipment
- steel saucepan
Ingredients
- 1 potato peeled and cubed
- 1 large eggplant/brinjal cubed
- 1 medium tomato cubed
- 2-3 tbsp. mustard oil or any vegetable oil
Spices
- 2 teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- 1 tsp ginger-chilli-garlic each
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon garam masala
- 1 teaspoon coriander powder
- salt as per taste
- Coriander for garnish
Instructions
- In a pan, heat mustard oil. Add cumin, fenugreek seeds and mustard seeds. Let them splutter.
- Add potatoes with some salt, let it cook on low flame
- Once the potatoes are semi cooked, add the eggplants with ginger,chilly & garlic to it and mix well.
- Cook for 8-10 minutes, add all the spices to the pan and mix well. Let it cook until the rawness disappears.
- Add the chopped tomatoes to the pan, let it cook on slow flame
- Add ¼ cup water and let it cook until the tomatoes have soften and potatoes are cooked.
- Mix well. garnish with fresh coriander, Serve hot with roti or rice.
Notes
Note: You may add chopped onion before adding potatoes as a variation.
You may adjust the chilly according to your taste if you like extra spicy.