Aloo Baingan Dry | Potato Eggplant Dry

Aloo Baingan Dry is an easy and quick recipe of eggplant & potato with minimal spices. You can relish it with hot phulkas or parathas and even with dal & rice. 

Aloo try: Aloo Baingan or Baingan Bharta.

Course: Main Course

Cuisine: North Indian

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

Servings: 2-3

Ingredients:

1. Eggplant – 1.5 cup (peeled and chopped)
2. Potato – 2 medium (peeled and chopped)
3. Cumin Seeds – 1 tsp
4. Asafoetida a large pinch
5. Coriander Powder – 1 tsp
6. Red Chilli Powder – 1/2 tsp
7. Turmeric Powder – 1/3 tsp
8. Chana Masala Powder – 1/2 tsp
9. Coriander Leaves for garnishing
10. Mustard Oil – 2 tbsp (you can use any other oil as well)
11. Salt to taste.

How to make Aloo Baingan Dry:

1. Heat mustard oil in a kadai or a pan, let it smoke for a minute then turn the flame to low and add a pinch of salt, it helps in removing the mustard oil aroma
2. Add cumin seeds and asafoetida, let it splutter
3. Add eggplant and saute for 2-3 mins on medium flame
4. Add potatoes, coriander powder, red chilli powder, turmeric powder, chana masala powder & salt and mix well. Cover and cook on low flame until potatoes are soft, stirring occasionally
5. Turn off the flame and add coriander leaves, mix well. Your Aloo Baingan Dry is ready.