Aloo Baigain (Potato and Eggplant (Aubergine) )

Total Time
25mins
Prep 5 mins
Cook 20 mins

This is so yummy! Use those tiny little eggplants at the store rather than those big purple kind. Surve with plain basmati rice or a pulao

Directions

  1. Cut potato and eggplant into small pieces.
  2. Take frying pan and pour 1 tbsp oil.
  3. After the oil is hot, add cumin and mustard seed to it.
  4. When the mustard seeds crackle, add potato and eggplant.
  5. Saute about 10-15 seconds.
  6. Add garlic paste and other dry spices as mentioned above.
  7. Stir in one cup of water.
  8. Add salt.
  9. Cover the pan and reduce heat to low.
  10. Heat till until potatoes are soft, but not mushy.

Reviews

(1)
Most Helpful

It was quite delicious but the reasons didnt mark it 5 stars as i didnt some alterations. I added half a tomato to it as I wanted a little gravy like and I added some cumin powder as well. Rest followed instructions.

Umm Abdarrahman August 15, 2006

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