Aloo Baigan is a semi dry dish prepared with potatoes, baigan (eggplant), onion and tomatoes. Relish it with hot phulkas.
Also Try: Baigan Bharta.
Course: Main Course
Cuisine: North Indian
Time: Preparation – 10 Mins, Cooking – 20, Total – 30 Mins.
- Baigan (Eggplant or Brinjal) – 1 medium (peeled and cut into cubes)
- Potato – 2 medium (peeled and cut into cubes)
- Onion – 1 small (finely chopped)
- Tomato – 1 large (finely chopped)
- Green Chilli – 2 (finely chopped)
- Cumin Seeds – 1 tsp
- Coriander Powder – 1 tsp
- Red Chilli Powder – 1/2 tsp
- Turmeric Powder – 1/4 tsp
- Garam Masala Powder – 1/2 tsp
- Chana Masala Powder – 1/2 tsp
- Asafoetida (Hing) – a large pinch
- Coriander Leaves – 2 tbsp (finely chopped)
- Oil – 2 tbsp
- Water – 1/2 cup
- Salt to taste.
PS: 1 Cup = 250 ML
How to make Aloo baigan:
- Heat oil in a pressure cooker. Add cumin seeds and asafoetida. Let splutter
- Add onions and cook till golden brown
- Add tomatoes, green chillies, coriander powder, red chilli powder, turmeric powder and chana masala powder. Cook till oil starts to separate
- Add eggplant, potatoes, salt and water. Mix and close the lid
- Keep the flame on high and let the first whistle blow, then turn the flame to low and cook for another 2-3 more whistles
- Turn off the flame and once the pressure settles down open the lid. Add garam masala powder and coriander leaves. Mix well
- Your Aloo Baigan is ready. Enjoy with some hot phuklas.