Wednesday, July 5, 2017

Baigan Aloo | Eggplant Potato Stir-Fry


“Baigan Aloo” is another stir fry recipe from North India. Eggplants are cut into small pieces and cooked in onion tomato mixture imparts a nice moisture to this side dish. Serve this dish with roti / paranthas for a comforting meal.

Serves: 3-4
Preparation time: 10-12 mins.
Cooking time: 15-20 mins.


4-5 small eggplants (cut into cubes)
2 medium sized potatoes (cut into cubes)
1 medium sized onion (finely chopped)
2 medium sized tomato (finely chopped)
1 teaspoon jeera (cumin seeds)
1 or 2 green chillies (finely chopped)
½ teaspoon red chilli powder
½ teaspoon turmeric powder
¼ teaspoon garam masala
2 tablespoon oil
Salt to taste


  1. Chop the vegetables and keep aside.
  2. Heat oil in pan or kadai and add cumin seeds.
  3. Once they splutter, add in onions and fry them till they turn pink.
  4. Add in green chillies. Saute for a minute.
  5. After few seconds, add in chopped tomatoes and salt, turmeric and red chilli powder. Keep on low flame and stirring occasionally, until the onion-tomato mixture is cooked (oil starts separating). This will take 3-4 minutes.
  6. Add in cubed potatoes and eggplants.
  7. Keep on low flame for 8-10 minutes or until tender.
  8. Now, add in garam masala and mix.
  9. Garnish with fresh chopped coriander leaves and serve hot with roti/paratha.


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