Achari Baingan Aloo ( Eggplant with Potatoes)
Eggplant and Potato Curry is a flavorful and satisfying dish that combines tender eggplants and potatoes with a blend of aromatic spices. This simple yet delicious curry features a mix of whole spices like fennel seeds and kalonji, along with ground spices like paprika and mustard seeds. It’s a versatile dish that works well as a main course or side dish, perfect for family meals or meal prepping. The recipe is vegan, nutritious, and full of rich flavors that will make your taste buds sing. Try this recipe for a comforting meal that’s both easy to make and packed with wholesome ingredients.
Equipment
- 1 Wok or wide pan
- 1 One Set of measuring cups
- 1 Cutting Boards and Knives
- 1 Measuring spoons
Ingredients
- 1 pound small eggplants
- 3 medium potatoes
- 2 tablespoons finely chopped fresh ginger
- 2 chopped green chilies
- 6 tablespoons Olive oil( or oil of your choice)
- 1 teaspoon salt or to taste
Whole Spices:
- 1 teaspoon whole fennel seeds
- 1 teaspoon fresh yellow or red mustard seeds crush roughly in a mortar
- 1 teaspoon cumin seeds
- ¼ teaspoon kalonji onion seeds or nigella seeds
- ¼ teaspoon fenugreek seeds
Ground Spices:
- 1 teaspoon paprika or red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
Garnish:
- 1 teaspoon Chaat masala to taste
- Freshly chopped coriander for garnish
Instructions
Prep
- Prepare the Eggplant:
- Slice each eggplant into long slices with stems. You should get 6 to 8 slices per eggplant.
- Soak the slices in water while you prepare the potatoes.
- Prepare the Potatoes:
- Slice the potatoes the same way as the eggplant, but slightly smaller in size.
Cooking Instructions
- Heat the Oil:
- Add 3 tablespoons of oil to a thick pan over medium heat.
- Add the all whole seeds : mustard seeds, fennel seeds, kalonji, cumin seeds, and fenugreek seeds to the hot oil.
- Let them pop for about 1 minute, until fragrant.
- Add the chopped green chilies and finely chopped ginger.
- Sauté on low flame until fragrant.
- Add the sliced potatoes to the pan.
- Mix well and sauté for a few minutes.
- Add 1 teaspoon of salt and cover the pan.
- Cook for 4 to 5 minutes until the potatoes are halfway done.
- Drain the water from the eggplant slices and add them to the pan.
- Stir well and cook on high heat for a few minutes.
- Add the paprika or red chili powder and coriander powder.
- Mix everything well.
- Lower the heat and cook for an additional 10 minutes.
- After 10 minutes lift the lids and check. If the mixture is too dry and the eggplant is not soft add a few tablespoons of water, cover, and continue cooking for 5 to 10 minutes.
- Remove from heat and top with chaat masala and freshly chopped coriander.
Video
Notes
1. Slice Evenly: Ensure eggplant and potatoes are sliced evenly for consistent cooking. 2. Soak Eggplant: Soaking helps to reduce bitterness in eggplant. 3. Adjust Spice Levels: Modify the amount of chili powder and salt based on your taste 4. preferences. 4. Cook Thoroughly: Ensure both the eggplant and potatoes are cooked until tender. 5. Garnish: Always finish with chaat masala and fresh coriander for the best flavor. *Calories per serving are approximate