Brinjal, Shallot and Baby Potato Sabji

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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  • 500 g - small brinjals
  • 250 g - baby potatoes
  • 250 g - shallots (small onion)
  • 1/2 cup - grated coconut
  • 4 cm piece - cinnamon
  • 6 flakes - garlic
  • 4-5 - red chillies
  • 1 tsp - coriander seeds
  • 3 tbsp - coriander leaves, chopped
  • 5 tbsp - oil
  • 4 - cloves
  • salt to taste

How to Make Brinjal, Shallot and Baby Potato Sabji

  • Cut the brinjals along their length. Sprinkle with salt and keep aside.
  • Boil and peel the baby potatoes. Sprinkle some salt and reserve.
  • Peel the shallots.
  • Heat 1 tbsp of oil and roast the coconut, cinnamon, garlic, red chillies, coriander seeds and cloves. Cool and grind them to a paste.
  • Heat the remaining oil and fry the shallots until they turn light brown.
  • Add the brinjals (do not drain) and fry for 2 minutes.
  • Cover and leave on low heat until cooked.
  • Add the potatoes and the paste. Cook by stirring for 2-3 minutes.
  • Add the coriander leaves, mix well and remove from the heat.
  • Serve hot with steamed rice and dal.