Aloo Baingan, a classic Indian dish, combines the humble aloo with the versatile baingan to create a flavorful and hearty meal. This dish is a staple in many Indian households due to its simplicity, rich flavors, and ease of preparation. Whether you are a fan of North Indian cuisine or looking for a new vegetarian recipe to try, Aloo Baingan is a must-have in your recipe collection. Aloo Baingan can be prepared in various ways, including dry (sabzi) or with gravy, depending on your preference. It pairs well with roti, naan, or steamed rice and makes for a perfect weekday meal.
Aloo Baingan is a humble dish that finds its roots in Indian cuisine, especially in North India. It is known for its simplicity, quick preparation, and robust flavors. The earthy taste of eggplant blends perfectly with the starchy texture of potatoes, while Indian spices elevate the dish to another level. The recipe can be dry sabzi or with gravy depending on personal preference. The dry version is great for lunchboxes and side dishes, while the gravy version pairs wonderfully with steamed rice. It is a perfect dish for vegetarians and is also vegan-friendly when cooked with oil instead of ghee.
1. Wash brinjal and potatoes and cut them into small cubes.
2. To prevent brinjal from turning brown, soak them in salted water.
3. Finally chop onion, tomato and green chilli.
4. Finely chop the garlic and grate the ginger.
5. Heat oil in pan or kadhai on medium flame.
6. Add cumin and mustard seeds. Let them explode.
7. Add chopped onion and fry until golden brown.
8. Add minced garlic, grated ginger and green chilli. Fry for another minute.
9. Add chopped tomatoes and cook until soft and mushy.
10. Add turmeric powder, red chilli powder, coriander powder and salt. - Stirring well, cook for 2 minutes until the oil separates from the spices.
11. Add sweet potatoes to the masala and mix well so that they are coated with the masala.
12. Cover and cook for about 5 minutes while stirring occasionally.
13. Add brinjal pieces and mix well. Cook for another 5-7 minutes.
14. If you want dry banana vegetable then cover and cook the vegetables till they become soft.
15. If you want a semi-dry version of the vegetable, add 1/2 cup water, cover and cook on low flame for 8-10 minutes or until the potatoes and brinjals become soft.
16. Check the salt and adjust accordingly if you feel it is lacking.
17. Sprinkle garam masala for extra flavor and Garnish with fresh coriander leaves.
18. Turn off the flame and let the dish rest for a few minutes before serving.
19. Serve with hot rotis, parathas and boiled rice.