Aloo baingan ki sabzi or potato eggplant vegetable
This simple aloo baingan ki sabzi or potato eggplant vegetable is a mildly spiced Pakistani vegetarian / vegan dish made with eggplant and chopped potatoes. Eat with roti or rice.
Servings: 4 people
Calories: 220kcal
Ingredients
- 3 tablespoon oil
- 1 medium onion sliced
- ½ teaspoon cumin seeds zeera
- 2 tomatoes chopped
- ½ teaspoon salt adjust to taste
- ½ teaspoon red chili powder or chili flakes
- ¼ teaspoon turmeric /haldi
- ½ kg long eggplants baingan
- 2 medium potatoes chopped
- 2 green chili’s
- Handful of coriander for garnish
Instructions
- Cut eggplants into thirds length-wise and then chop. Keep them in salted water to prevent them from discoloring.
- Heat oil in a medium pan or a deep frying pan. Fry onion till light golden brown.
- Add cumin seeds and cook for a minute till they splutter, and they release their aroma.
- Add the tomatoes, and cook for a minute or so. Add the rest of the spices (salt, red chili powder, turmeric) and saute for about 30 - 45 seconds.
- Cook on low heat till tomatoes soften (10-15 minutes). Add chopped potatoes and eggplants. Cover pot and keep on low simmer (dam) for 10-15 minutes. Make sure that the potatoes and eggplant are tender.
- Add green chili’s and cook for 30-45 seconds. Take off the heat, garnish with coriander and serve with roti or rice.
Notes
Based on personal preference the eggplants can also be peeled. That will result in a lighter color of the final dish.