Eggplant With Potatoes “Baigan-Aloo”

“Baigan-aloo” (serves 2)

I was on a mission to clean out my refrigerator the other day when I remembered the half-eggplant just sitting there. I had used the the other half to prepare a chicken-lentil dish known as known as “Daal-Ghosht” (more on this yummy recipe in an upcoming post I promise!). Cooking half an eggplant was not nearly going to be enough for all of us. Going through my recipes, I came across a recipe for “Baigan-Aloo” (“eggplant-and-potatoes”). The recipe looked easy enough – cube eggplant, potatoes and deep fry. At the end, add basic dry spice powders like coriander, cumin,turmeric, red chilly powder, and dry mango powder. Who doesn’t love deep fried potatoes? I am so glad I tried this recipe! Looks like this is being added to the list of family favorites!


  • 1/2 pound eggplant (approximately),cubed in 1 1/2 inches
  • 4 medium yukon gold potatoes, peeled, cubed in 1 1/2 inches
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon red chilly powder (degi mirch)
  • 1/4 teaspoon turmeric powder
  • 3/4 teaspoon dry mango powder “aamchur”
  • salt to taste
  • oil for deep frying
  • fresh chopped cilantro/coriander leaves for garnish

Note: I always use “Degi mirch” in all my recipes. It is a red chilly powder made from Kashmiri chillies that has a mild heat and Β a bright red color to it.


Peel and cube potatoes. Soak them in a bowl of salted water and keep aside.

Cube the eggplant and soak in another bowl of salted water and keep aside.

Heat oil in a deep vessel or “kadhai”. Remove the cubed potatoes and lay on a dry kitchen towel and wipe. Do the same with the cubed eggplant.

When the oil is hot, fry the potatoes till golden brown and cooked. You will need to fry it in 2 or 3 batches.Β Each batch takes about 10 minutes. Keep aside.

Repeat the same procedure with the eggplant. Fry till it’s golden brown.

After frying, take a vessel and add the potatoes and eggplant to it. Do not add any oil. Throw in all the spices and salt to taste. Season well.

Add 2 tablespoons of water, cover and cook on medium heat for 5 minutes. Mix well.

Garnish with fresh chopped cilantro and serve hot with “chappati” or pita.

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