Aloo (Potato) Baingan (Eggplant)

Eggplant which is also known as brinjal or aubergine is an exotic vegetable and undoubtedly my most favourite veggie!

It is called Vankaya in Andhra Pradesh, Katharikai in Tamil Nadu, Badanekayi in Karnataka and Baingan in the northern parts of India.  Most people either love the vegetable or loathe it.
This is one of my favourite vegetables and is very popular in Italian cuisine as well!!

Ah!!! the popular Potatoes!!!!  They add a distinct flavour, texture and variation to the dishes!!
It is said that there are nearly 4000 varieties of potatoes in various colours, shapes and sizes. Unfortunately we do not eat potatoes raw as they contain a high amount of vitamin C most of it which is lost due to cooking the potato. High in potassium, Vitamin B6 and is good for the heart – Kids love dishes made out of potatoes and ofcourse – ofcourse potato chips are much-loved by all!

This recipe is a combination of the exotic eggplant and the ever so popular potato with enhanced succulent, tangy spices!!

Ingredients to serve 6 people

1 Medium Sized Purple Eggplant (chopped into cubes)
4 Medium Sized Potatoes (chopped into cubes)
1 Large Onion
2 Cloves Peeled Garlic 
1 Inch Piece Fresh Ginger (finely grated or chopped)
1 Large Tomato  
100 gms Tomato Paste
Fresh and finely chopped coriander leaves
3 Tbs Oil
1 Tsp Cumin Seeds
1 Pinch of Turmeric Powder
1-2 Tsp Garamasala Powder
1-2 Tsp Red Chilli Powder
2 Tsp Coriander Powder
1-2 Tsp Salt

Aloo Baingan

Aloo (Potato) Baingan (Eggplant)


Microwave the chopped eggplant with a tablespoon of water for 6-7 minutes and set aside

Peel the potatoes cut it into medium sized cubes
Or if you are using the pink potatoes, you do not have to peel
Microwave the potatoes with a tablespoon of water for 7-8 minutes or until done
(I prefer to cook the potatoes in the microwave oven so that the potatoes do not get mushy, hence will be firm and retain the shape)

The onions, tomatoes, ginger and garlic is to be finely chopped and set aside

Heat the oil in the pan
Add the cumin seeds and turmeric powder
Add the chopped onions and saute for a few minutes till it is glossy in texture

Stir in the tomatoes, tomato paste, ginger and garlic and fry for a further 3-4 minutes on a medium flame
The garamasala, red chilli powder, coriander powder, salt should be added and fried for a couple of minutes
Fold in the cooked vegetables and saute for 4-5 minutes couple of minutes
Garnish it with chopped fresh coriander leaves

Note: Tastes great with chappatis or rotis, parathas or plain cooked basmati rice!!

Tomato paste is best used for its texture, colour and flavour
The number of fresh tomatoes used can vary based on the usage of the paste.
Generally a sachet of 100 grams of tomato paste is equivalent to 2 medium sized fresh tomatoes