Aloo Baingan Sabji | Eggplant Potato Curry | Vangi Batata Rassa Bhaji
Aloo baingan ( eggplant potato curry) is a delightful and aromatic dish that brings together the rich flavors of eggplant (baingan) and potatoes (aloo) in a symphony of tastes and textures. This is a vegan, beginner-friendly curry that pairs best with roti (flatbread) or as a side dish with dal rice.
Ingredients
- 3 Baingan / Eggplants
- 3 Aloo / Potatoes
- 1 Onion, finely chopped
- 1 tablespoon Ginger-Garlic Paste, roughly crushed
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1/4th teaspoon Hing (asafoetida)
- 1 teaspoon Garam Masala Powder
- 2 teaspoon Coriander Powder
- 1 tablespoon Kashmiri Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Gul (Jaggery) OR Sugar
- 2 tablespoons Roasted Peanut Powder
- 1 tablespoon Coriander Leaves (Cilantro), finely chopped
- Salt to taste
- 2 tablespoons Oil
Instructions
- Heat oil in a kadai / saucepan. Add mustard seeds and let them splutter. Add jeera (cumin seeds) and let them sizzle a bit.
- Add 1 tablespoon ginger garlic paste and saute till the raw smell of the paste fades.
- Add finely chopped onions and saute till translucent. Also, add 1/4th teaspoon of Hing (asafoetida).
- Add potatoes (cut lengthwise), and mix well. Add water and cook potatoes for 5 minutes on medium flame.
- Add baingan/eggplants cut lengthwise and mix well.
- Add water as per the consistency of the gravy you need.
- Add spices, garam masala, coriander powder, red chilli powder (paprika), turmeric powder and salt.
- Add 1 teaspoon of jaggery (gul) OR sugar.
- Cover and cook aloo baingan till both potatoes and eggplants soften.
- Lastly, add 2 tablespoons of roasted peanut powder and finely chopped coriander leaves (cilantro).
- Aloo Baingan Sabji / Eggplant Potato Curry is ready to serve. Serve it with flatbread, rice or as a side dish with dal rice.
Video
Notes
You can skip onion and garlic in making this recipe satvik.
To make this gluten-free, skip adding Hing (asafoetida).
Try not to skip adding peanut powder in making this curry. The addition of peanut powder changes the whole look and taste of the dish.
If you are allergic to nuts then avoid adding peanut powder.
