Aloo Baingan (Potatoes & Eggplant)

Aloo Baingan is a delicious dish made from Indian eggplants and potatoes. Indian eggplants are the small round variety as shown in the picture. This recipe is one of our favourites because it is so easy to make and presents beautifully.
  • 250 g (5) Indian eggplant
  • 200 g (2) New potatoes
  • 1 tbsp Jaswant's Kitchen Tadka Masala
  • 1 tbsp canola oil
  • ¼ cup water
  • 1 tsp mango powder - amchur (optional)
  • ½ tsp salt
  • 1 hot banana pepper cut into ½ inch rings (optional)

Preheat oven to 350°F on bake setting.

Wash potatoes and eggplant thoroughly and wipe dry with paper towel. Cut the potatoes in half lengthwise and then slice into thin wedges that are about ½ inch wide. Set aside.

Cut eggplants by making a cross at the bottom of them that goes about ¾ of the way, making sure not to cut the stems. Sprinkle salt into the cuts of the eggplant. Then sprinkle 1/2 of the Jaswant's Kitchen Tadka Masala into the cuts of eggplant.

Heat a skillet or pot on medium high heat. Add oil and cook the potatoes until lightly browned on all sides (about 15 minutes). Add the eggplants and banana peppers (if using) and the rest of Jaswant's Kitchen Tadka Masala. Stir until masala coats all the potatoes. Add water. Cover with a tight fitting lid and place in oven. Set timer for 20 minutes. After 20 minutes, check for doneness and sprinkle with mango powder (if using). Serve with naan or chapatti.

Makes 4 servings
Prep Time: 15 min
Cook Time: 35 min

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