Aloo Baigan Dry

Long back I had shared the recipe for Aloo Baigan in pressure cooker style. This one is different as it’s completely dry, has no onions and you can’t see the baigan in it, lol!!! Easy recipe.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 5 Mins, Cooking – 20, Total – 25 Mins

Servings: 2-3


  1. Baigan (Eggplant or Brinjal) – 1 medium (peeled and cut into cubes, you can even keep the peel if you like)
  2. Potato – 2 medium (peeled and cut into cubes)
  3. Tomato – 1 medium (finely chopped)
  4. Cumin seeds – 1 tsp
  5. Coriander powder – 1 tsp
  6. Red Chilli powder – 1/2 tsp
  7. Turmeric powder – 1/2 tsp
  8. Garam Masala powder – 1/2 tsp
  9. Asafoetida (Hing) – 1/6 tsp
  10. Coriander leaves – for garnishing
  11. Oil – 2 tbsp
  12. Salt to taste.

PS: 1 Cup = 250 ML

How to make Aloo baigan:

  1. Heat oil in a pan or kadai. Add cumin seeds and let it splutter. Add asafoetida
  2. Add baigan and saute for 3-4 mins on medium flame
  3. Add potatoes and spices – coriander powder, red chilli powder, turmeric powder and salt. Mix well
  4. Cover the pan or kadai and cook on low flame for 10-12 mins or till potatoes are soft. Keep sautéing in between
  5. When it’s almost cooked make a circle in the center till the bottom of the pan and add chopped tomatoes (pic below for your reference). Cover and cook for another 3-4 mins
  6. Uncover and mix. Turn the flame to high and cook for a min
  7. Turn off the flame and add coriander leaves and garam masala powder. Mix well
  8. Your Aloo Baigan Dry is ready!!!


4 Comments Add yours

  1. Megala says:

    Yum ! Potato & brinjal, a delicious pair !

    Liked by 1 person

  2. Ramyarecipes says:

    Relishing curry 🙂

    Liked by 1 person

    1. Thank you 🙂🙂


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