Baigan (Eggplant or Brinjal) is a tricky vegetable as many often don’t like it or just like it in Baigan Bharta. This is a semi dry recipe of Aloo (potatoes) and Baigan (eggplant), and trust me it’s delicious.
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, you can even keep the peel if you like)
- Potato – 2 medium (peeled and cut into cubes)
- Onion – 1 medium (finely chopped)
- Tomato – 1 medium (finely chopped)
- Green Chilli – 1 (finely chopped)
- Cumin Seeds – 1 tsp
- Coriander Powder – 1 tsp
- Red Chilli Powder – 1/2 tsp
- Turmeric Powder – 1/3 tsp
- Garam Masala Powder – 1/2 tsp
- Chana Masala Powder – 1 tsp
- Asafoetida (Hing) – a large pinch
- Coriander Leaves – for garnishing
- 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 saute till they are golden brown
- Add tomatoes, green chillies and spices – coriander powder, red chilli powder, turmeric powder and chana masala powder. Cook till oil starts to separate
- Add baigan, potatoes, salt and water. Mix well
- Close the lid and turn the flame to high. Let the first whistle blow then turn the flame to low-medium and cook for another 2-3 more whistles
- Turn off the flame and do not release the pressure
- Once the pressure has settled down, open the lid. Add garam masala powder and mix well (it’ll be mushy)
- Your Aloo Baigan is ready. Garnish with coriander leaves and serve hot with phuklas.