Aloo Baingan ( Eggplant & Potato masala)

Egg plant is very versatile vegetable and is used in every cuisine very commonly.
Middle eastern cuisine has a very delicious dish made with eggplant called Baba Ganoush where eggplant is roast over the grill to make this smoky dip.

Italian makes cheesy and yummy Eggplant Rollatini , they thinly slice the eggplant and roll it with a stuffing of cheese and then bake it.

Even in Chinese cuisine, there are dishes using eggplant, one of them is Steamed Eggplant

Similarly even in Indian , Pakistan and Bangladesh we use eggplant or brinjal as it is called in this part of the world is used quite often.

There many different recipes using this vegetable. Some of them are below by my fellow bloggers.

Bharva baingan
Baingan ka bharta
Stuffed Brinjal curry
Eggplant Chutney

Last but not least a simple stirfry made with small eggplant and potato along with few other ingredients commonly called Aloo baingan.

Today I am sharing my easy and simple recipe of Aloo baingan. We need very basic ingredients that are very easily available in our pantry.

Aloo Baingan ( Eggplant and Potatoes)


250 gm Eggplant/Brinjal
1/2 tsp Cumin seeds/ Jeera
1/2 tsp Fennel seeds/ Sauf
1/4 tsp Nigella seed/ kalonji
1/4 tsp Caraway seeds/ ajwain
1 large onion
1 medium-size Tomato
2 large Potatoes
1 tsp crushed garlic
1/2 tsp crushed ginger
3-4 Whole Dried Red Chilies
2-3 green chillies
1 tsp Salt
1/2 tsp Cumin Powder
1/2 tsp Turmeric Powder
2-3 – Green Chilies
2 tbsp – Fresh Coriander leaves
3-4 tbsp – Oil
Oil for deep frying

Wash and peel the potatoes and cut in cubes.
Wash and cut eggplant and keep in a bowl of cold water.

Pour oil in the pan and deep fry potato cubes until its light golden. Keep it aside for later use.

Heat a wok add 4 tbsp oil when oil adds cumin seeds, fennel seeds, Nigella seeds and caraway seeds. Let it crackle for a minute.

Add finely chopped onion in the wok let it fry for a minute then add whole red chillies, crushed garlic and ginger. Keep sauteing the onion until it turns pinks and the rawness of garlic and ginger is gone.

Add tomatoes and green chillies and cook for two minutes. Tomatoes will get little soft. Then add turmeric powder, cumin powder, salt and fried potatoes. Stir and let it cook on low heat covered.

After two minutes add chopped eggplant and let it cook on low heat until potato and eggplant are cooked. Taste and adjust seasoning if required.

Garnish with chopped green coriander leaves.
Serve with chapati or paratha. It tastes delicious even with Dal tadka and chawal.

It a very delicious and easy to make recipe, if you try the recipe please do give your feedback.


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