I’ve used only tomatoes and no onions. This is a family recipe and lots of tomatoes give both color and tartness to aloo baingan. I like mine with yogurt, khichri and kachumbar salad along with some pickle or chutney. Indian Eggplant curry is a rustic feast and satisfying soul food. If you like eggplant, check this Thai Eggplant curry by Season and Thyme. You can substitute Thai green eggplant with regular purple ones. Indian eggplant potato curry is a staple South Asian vegetable cooked in most Indian Pakistani homes. The eggplant is cooked in typical onion tomato gravy with Indian spices. The taste of this curry is finger-licking good and very satisfying with khichri or naan.
Tips to make
The recipe has lots of ingredients but you can skip coconut, fennel seeds, curry leaves, and few other ingredients if not available. Nothing should stop you from making it that’s my motto. Some people especially kids who do not like the dark skin of eggplant may pick potato from the gravy. So to help this the trick is to mash the aloo and baingan a bit so no one cannot pick aloo (potato) and leave baingan (brinjal). Also, add a dollop of butter to each serving for the best taste.
How to make?
In a thick bottomed pot add ¼ cup oil. Then spread a layer of sliced potatoes. Then add a layer of sliced brinjal. Spread another layer of chopped tomatoes. Have a look at the spices. Skip anything that is not in hand. Its ok! Add all spices in the pot. Cover a cook for five minutes. Then mix well. Now cook for 25 minutes on low flame with stirring in between after every 10 minutes. Add only ¼ cup water if required. Aloo baingan sabzi after 15 minutes of cooking. A thin layer of oil has separated on top and potatoes are tender. Break the potato into large bits with a spatula as the seen picture. Serve Indian eggplant curry with naan and fresh salad. Hungry for more recipes? Check these!
Aloo palakKarela or bitter melon curryBhindi recipeMix vegetable curryVegetable biryani
📖 Recipe
