Today I am sharing recipe for Aloo Baigan which is a very simple curry yet very delicious. This is a very common dish which is made in many Indian household in their everyday meal and also is part of my menu in my home. It is super quick and easy.
I am also posting this recipe as part of our A to Z Challenge and this months we have to choose the ingredient with alphabet E and immediately what came in my mind was Eggplant (Baigan).
A to Z challenge, a challenge initiated on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This challenge was initiated by Jolly Makkar and I was introduced to this by my friend Vidya Narayan . We choose key ingredients alphabetically to cook and post a dish every alternate month.
Cooking Time: 30 minutes
- 1 cup eggplant diced into big cubes (Baigan)
- 1/2 cup potato peeled and diced into big cubes
- 1 small onion sliced
- 3-4 green chillies (you can adjust it according to taste)
- 1 inch ginger chopped finely
- 1 medium sized tomato
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 1/4 tsp asafoetida
- Salt to taste
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder (you can adjust it according to taste)
- 1 tsp coriander powder
- 1/2 tsp black pepper powder
- 1/2 tsp garam masala
- 1 tbsp coriander finely chopped for garnishing
Get all the veggies ready. After chopping keep eggplant in water so that it does not get black. I have microwaved tomato for 2 minutes to have puree like texture, you can also finely chop the tomatoes and add it to the curry.
Take mustard oil in a kadhai and keep on medium heat. Heat the oil nicely till it changes its color to pale yellow and then add cumin seeds, fenugreek seeds and asafoetida.
Quickly add the sliced onions as the oil is so hot that it can burn the cumin seeds and fenugreek seeds. Saute it for around 2-3 minutes in low to medium heat.
Now add diced eggplant, potatoes, green chillies and ginger. Give it a mix and add salt and turmeric powder to it. Give it a good stir. Cover the kadhai and cook the veggies for around 10 minutes.
Keep on checking the veggies in every 3-4 minutes so that they do not stick to the bottom of the pan. Keep the gas on low to medium heat and always stir the veggies gently so that eggplant do not become mushy.
When the veggies are halfway through add tomato, red chilli powder, coriander powder and black pepper powder and stir it nicely. Again cover and cook the curry till everything is combined nicely and veggies are all the way cooked. It will take another 10 minutes.
Keep on checking the veggies in every 3-4 minutes so that they do not stick to the bottom of the pan.
As the curry is cooked, add garam masala and mix it nicely. Now cook the curry more for about 2 minutes just to incorporate the flavor of garam masala in the curry and switch off the gas.
Take it out in a bowl, garnish with coriander leaves and serve it with Roti , Paratha or any bread of your choice. Super quick and delicious curry is ready in no time. Its a very simple and humble dish but very rich in flavors and a part of everyday meal in my home. So please do try it out friends and let me know how you like it. Enjoy !!
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