Aloo Baingan Curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 250 g - cubed potatoes
  • 1 - medium large eggplant, cubed
  • 1 - medium onion, chopped
  • 1 tsp - cumin seeds
  • 1 to 2 - green chillies
  • 1/2 inch - ginger, peeled and grated
  • 2 tsp each - cumin and coriander powder
  • 1/2 tsp - turmeric
  • 1/2 tsp - garam masala
  • A pinch of asafoetida
  • Curry leaves and cilantro to garnish
  • Lemon juice to taste or 1/2 tsp - mango powder (aamchur))
  • Salt to taste

How to Make Aloo Baingan Curry

  • Put cubed eggplants and potatoes in a bowl of water to prevent discoloration. Set aside.
  • Meanwhile, in a skillet, add 1 tsp of oil.
  • When hot, add the cumin seeds, then chillies, curry leaves, ginger, asafoetida and onions.
  • When onions get soft, add the potatoes along with salt and turmeric powder. Toss to coat.
  • Sprinkle some water. Close the lid and let it cook for 2 to 3 mins.
  • Then add the eggplant along with cumin-coriander powder and let it cook for another 8 to 10 mins till cooked.
  • Towards the end, add the garam masala and mango powder.
  • Toss well and garnish with cilantro.
  • Serve with plain rotis and yogurt.
  • Recipe courtesy: Dhivya Karthik