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“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!
Ingredients:
- 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 a bright red color to it.
Method:
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. 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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love eggsplants Asmita !
I’m not sure that I can get dry mango powder. Is there something I can substitute this for? This is my kind of meal. Tyler doens’t like eggplant so I could have it all to myself. Yum!
Hi Cass,
You can squeeze some lemon or lime juice. The mango powder makes the dish tangy!
I am going to see if I can find the mango powder
Another winner! Love eggplants and this is definitely something I’m going to make! I find the use of amchoor interesting, does it add a bit of tang?
Hi Lin,
Aachur powder adds tanginess to the dish, if you don’t have that on hand you can use lime or lemon juice.
What a beautiful dish, Asmita! And you are combining two of my favorite foods…potatoes and eggplant! I love the warm spices you’ve added. I definitely can’t wait to try this! I’ve not used mango powder before…so looking forward to using that for the first time! Great photos! : )
What an incredible looking curry one of my favourites (again!)
Cheers
Choc Chip Uru
What a mix eggplant and potatoes stir fried with spices!! I love this combination Asmita (I like a lot eggplants, especially when they are fried!!). Great side dish.
This dish looks delicious Asmita…I need to try this since I am always looking for eggplant recipe.
Have a great week
I love finding new ways to prepare eggplant…thank you =)
What a great use for the rest of the eggplant!
wow, what an easy recipe.. i’ve never seen Aloo Baingan made this way, but looks fantastic. Awesome job.
I need to try this version of eggplants with potatoes, I dont normally fry eggplants and prepare them together in a wok. Will give it a try for some extra crispness.
opps sorry I meant I dont fry potatoes and prepare the entire veggie together
!
Ooh, that eggplant looks good!
I love the stir-fry like this…simple and flavourful!
I’ve been on a refrigerator-cleaning mission myself. This looks absolutely delicious–I adore eggplant!
I’ve had Baigan-bhurta, but never this. I love the fried potatoes and eggplant mixed together with the spices. This sounds SO very delicious and something that would disappear quite fast on my table.
Ooh, you are making me hungry for lunch hours before time!
Nice version of Aloo Baingan
Since i like eggplants so much, i have 3 different recipes for alloo baingan…lol.
I think it’s time to add a fourth one (yours!) to my notebook
Your version of baingan aloo looks so tempting..
This looks like my kind of dish – actually, “aloo” dishes are one of my favourites of Indian cuisine. I will definitely give this a try, but I’ve never heard of dried mango powder. Is it really important do you think, or could I skip it?
Thanks Charles,
You can just squeeze some lime or lemon juice instead of the aamchur powder. It makes the dish tangy.
Everything fried! sounds good to indulge on rainy days.
looks really good, Asmita and I love your new photo on the side bar! you are so pretty!
Thanks Peachkins.
That’s some of my favourite ingredients all in one dish! Looks fantastic, I’m getting very hungry looking at your photos…
Gosh, I thought I had commented on this recipe, but obviously I didn’t. Anyway, love these flavors. I don’t use eggplant enough, and this looks like such a great showcase for it. Good stuff – thanks.
this sounds quite yummy! those spices must tease your nose so much while everything is warming and then the whole flavor combination in the end must taste delicious. thanks for sharing!
My favorite veggies in one! Eggplant soaks up all the nice flavors and this must be yummy!
Yumm! Eggplant and potato is my FAVE curry, I order it all the time!!
what i want about eggplant is its distinctive yummy taste which is great in combination with soy sauce and fried eggs.`
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