Aloo Baigan Ki Sabzi/Potato-Eggplant Dry Curry (No Onion, No Garlic): Indian Style

This dish is one of the popular side-dish from Northern part of India. Potatoes and eggplants are well paired with few Indian spices and tempering, main flavor of this dish comes mainly from its tempering.

I love this side-dish with hot dal, roti and rice but also goes well with hot parathas. The recipe I am sharing today is again without onion-garlic. Personally in my cooking esp side-dishes I use less onion-garlic, as I feel adding onion-garlic in every dish suppresses the flavor of that particular veggie, hence all the dishes tasting the same. If you are looking for more side-dish recipes, do check Baigan ka Bharta/Spicy Mashed Eggplant-Indian StyleAloo Gobhi Sabzi/Potato-Cauliflower with Indian spicesJeera Aloo/ Spicy Cumin PotatoesBharwan Karela/Stuffed Bitter Gourd RecipeKhatta Metha Kaddu(Pumpkin)/Sweet’n’Sour Old Squash-Indian StyleBhindi Masala/Okra Masala Stir Fry.  So without further delay, let’s get started.


Cuisine: Indian, North Indian

Recipe Type: Side- Dish

Author: Rateka

Prep Time: 10-15 mins

Cook Time: 20-25 mins

Serves:6

INGREDIENTS:

  • Small Brinjals: 1/2 kgs, washed & cut into long slices
  • Potatoes: 2, peeled, washed & cut into long slices
  • Tomato: 1/2 cup, finely chopped
  • Ginger: 1″ knob, finely chopped
  • Green Chili: 2, finely chopped
  • Coriander/Cilantro Leaves” 1 tbsp, finely chopped
  • Turmeric Powder: 1/2 tsp
  • Coriander Powder: 2 tsp
  • Red Chili POwder: 1/2-1 tsp
  • Dry Mango Powder: 1.5 tsp
  • Garam Masala Powder: 1/2 tsp
  • Salt to taste
  • Heeng/Asafoetida: A generous pinch
  • Cooking Oil: 2 tbsp

For Tempering:(All these ingredients together are known as “Panch-Phoran”)

  • Cumin Seeds: 1/2 tsp
  • Fennel Seeds: 1/2 tsp
  • Fenugreek Seeds: 1/4 tsp
  • Kalonji/Nigella Seeds: 1/4 sp
  • Ajwain/Carom Seeds: 1/4 tsp

METHOD:

  • Heat oil in a deep pan/kadhai. Once hot add heeng, tempering ingredients and let them sizzle.
  • Add chopped potatoes & ginger. Add turmeric powder, saute well & cover the pan for approx 4-5 mins on low flame.
  • Now add brinjals & salt, saute well. Cover & cook on low heat till both the veggies are almost cooked. Keep stirring in between.
  • Add chopped tomatoes, coriander powder, red chili powder, dry mango powder, garam masala powder and mix gently.
  • Cover & cook on low heat for 1-2 mins.
  • Remove the lid, mix well & let it cook for more 2-3 mins without covering & then switch off the gas.
  • Garnish with chopped coriander leaves & serve hot with dal & chapati :).

 

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