Aloo Baingan ki sabji recipe is a simple, tasty and easy Punjabi style preparation of dry savory and tangy dish made with eggplants, potatoes, spices and seasonings.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Total time: 45 minutes
  • Yield: 5
  • Category: Main Course
  • Cuisine: Punjabi

Ingredients

  • 1 kg small baingan ((eggplants or brinjals))
  • 5 to 6 potatoes (- medium sized)
  • 2 teaspoon red chilli powder (or paprika or cayenne pepper)
  • 1 teaspoon turmeric powder
  • 2 teaspoon dried mango powder ((amchur powder))
  • 2 teaspoon garam masala
  • 3 tablespoon mustard oil (or vegetable oil)
  • salt (or pink salt)

Method

Preparation

  1. Wash the small brinjals and potatoes in fresh water a couple of times.
  2. Slice the brinjals into 4 pieces vertically. If the brinjal is of medium-size then first cut into half horizontally and then cut each half into 3 to 4 slices.
  3. Keep the brinjals in salted water for 15 to 20 minutes to remove their bitterness.
  4. Also slice the potatoes into thin to medium-thin wedges or slices.

Making aloo baingan ki sabji

  1. In a pan heat the mustard oil. Add the potatoes and brinjals to the oil.
  2. Saute in the oil for 4 to 5 minutes on a medium heat.
  3. Add red chilli powder, turmeric powder and salt as required.
  4. Mix the spice powders and salt evenly with both the veggies.
  5. Now cover the pan with a lid and let the veggies cook on low heat for 15 to 20 minutes.
  6. Keep checking the aloo baingan after a few minutes so that the veggies do not stick to the bottom of the pan. Do stir occasionally.
  7. When the aloo and baingan are cooked until fork tender and softened, then sprinkle garam masala powder and dry mango powder.
  8. Mix these thoroughly and cook for a minute without lid
  9. Close the heat and serve the aloo baingan sabji hot with phulka or paratha or whole wheat bread. It makes for an excellent side dish with dal rice or khichdi.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.