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Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. Serve with flatbread/rice and Dal. Vegan gluten-free Soy-free Nut-free.

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Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. | VeganRicha.com #vegan #glutenfree #Indian #eggplant #potato

This is an easy curried eggplant potato – Aloo Baingan recipe. I picked it up from Mom and have been making my version of it for many years. Some Indian veggie sides follow a similar recipe. Some whole spices roasted in oil, some ground coriander, turmeric and/or cayenne, add veggies, salt and some moisture and cook until tender. In this recipe, we use potatoes, eggplants and tomatoes and let it simmer until done to preference.

Some eggplants, especially the larger variety can take much longer to cook. Cube them small and cook them for 5 minutes before adding potatoes. Serve the Aloo Baingan with flatbread like Rotis, Parathas, Naan and Dal, or with rice, cooked grains. Add cooked chickpeas to make it into a meal. 

Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. | VeganRicha.com #vegan #glutenfree #Indian #eggplant #potato

Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. | VeganRicha.com vegan glutenfree Indian

More Sides from the blog. All gluten-free

Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. | VeganRicha.com #vegan #glutenfree #Indian #eggplant #potato

Video:

Aloo Baingan Recipe Curried Potato Eggplant

4.94 from 16 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 2 servings
Course: Side
Cuisine: Indian
Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. Serve with flatbread/rice and Dal. Vegan gluten-free Soy-free Nut-free.
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Ingredients 
 

  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 6 curry leaves, chopped (optional)
  • 4 cloves of garlic, minced
  • 1/2 inch ginger, minced
  • 1 hot green chile, finely chopped
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1 large potato, cubed small
  • 1 medium eggplant, chopped small, or 8 or more small eggplants, quartered
  • 1 large tomato, crushed, finely chopped or about 1 cup diced canned tomato
  • 3/4 cup water
  • 3/4 tsp salt
  • cayenne, pure red chili powder or garam masala to taste
  • cilantro for garnish

Instructions 

  • Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds change color and get fragrant. A few seconds or a minute depending on how hot the plan and oil are.
  • Add curry leaves carefully. Add garlic ginger and chili and cook for a minute or until the garlic is golden.
  • Add the coriander powder and turmeric and mix in. Add potatoes and eggplants and mix in.
  • Add the tomatoes, salt and water and mix in. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to cook until the eggplants and potatoes are tender to preference. about 15 minutes. Taste and adjust salt and spice and mix in.
  • Garnish with a good sprinkle of cayenne or garam masala or both, and cilantro and serve.

Video

Notes

Add a cup or more of cooked chickpeas and another chopped tomato to make this into a 1 pot meal.
Add a dash of liquid smoke for a bharta(mashed eggplant) flavor profile.
Instant Pot: Follow steps 1 and 2 on saute. Add coriander and turmeric and tomatoes and mix in, cook for a minute. Add eggplant, potatoes, 1/4 cup water and salt and cook on manual for 4 to 5 minutes. Release the pressure after 10 mins. Taste and adjust salt and spice.

Nutrition

Calories: 175kcal, Carbohydrates: 34g, Protein: 6g, Fat: 3g, Sodium: 246mg, Potassium: 1134mg, Fiber: 11g, Sugar: 10g, Vitamin A: 725IU, Vitamin C: 91.9mg, Calcium: 82mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. | VeganRicha.com #vegan #glutenfree #Indian #eggplant #potato

Reading for the day

Jallikattu is a bull-vaulting event practiced in Tamil Nadu, India as a part of Pongal celebrations. It is a barbaric activity where the bulls are tortured in the name of tradition. Engulfed by screaming crowds, these frightened and terrified animals are chased, punched, jumped on, goaded and poked with sharp sticks and dragged to the ground. In such “bull taming festivals” bulls have known to have their eyes gouged out, tails snapped and ears torn.  

In May 2014, the Supreme Court of India banned the practice, citing animal welfare issues. On 8 January, 2016, the Government of India (for political reasons) passed an order exempting Jallikattu from performances where bulls can not be used, effectively reversing the ban. However, because of petitions by AWBI, thankfully on 14 January, 2016, the Supreme Court of India upheld its ban on the event, leading to protests all over Tamil Nadu.

Jallikattu Events still are getting organized in parts of the country. How can we help? Report the events to the local government and FIAPO. Find the contact information and Read more about other actions here.

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.94 from 16 votes (2 ratings without comment)

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62 Comments

  1. Eileen Mierski says:

    5 stars
    This recipe is delicious and my new favorite way to enjoy eggplant. Eggplant is currently in season in upstate New York and I have made this recipe three times in the past four weeks!

    I already had the spices and curry leaves from other Indian dishes I make, which was convenient and cost effective. I like that it is a satisfying, tasty, vegan curry dish that does not use coconut milk.

    1. Vegan Richa Support says:

      love things in season!

  2. Maggie S. says:

    This recipe looks yummy! I have everything available but the mustard seeds. Would you recommend skipping them, or is there a good substitute? I’m going to try to find them if you think they are vital. What type of mustard seed do you recommend?
    All your recipes that I have tried have been great!

    1. Richa says:

      Omit them. If you buy get black mustard seeds for Indian food

    2. Gina k says:

      5 stars
      This turned out really good. It’s a bit spicy for my me, I would reduce the spice suggested to my preferred taste.. Otherwise, love it!

  3. Shirley says:

    5 stars
    This was a wonderful recipe. I used fingerling potatoes and did not peel them. I put a little sriracha in the final stages. Coconut aminos go well instead of soy sauce too. We will be making this again!

    1. Vegan Richa Support says:

      Ooh I love fingerling potatoes, delish! I’m so glad you enjoyed this!

  4. Dee says:

    1 tsp of oil or 1 tablespoon of oil??? mine burnt cos of the typos

    1. Richa says:

      If using a good non stick you need just a tsp

  5. Sia says:

    Hmmm this came out quite horribly and unsure what I did wrong since I followed the recipe exactly

    1. Richa says:

      oh no! If you tell me more, I can try and help.

  6. Christina Scholzhorn says:

    5 stars
    The whole family devoured this. Amazing recipe,I will be making this again for sure.

  7. shannon ackley says:

    5 stars
    Thank you Richa. The dish was a Big thumbs up from our whole household! I really liked the chickpea suggestion.

    1. Richa says:

      awesome!

  8. Claudia says:

    5 stars
    This was so much more easy and delicious than I expected. Totally making this again.

    1. Richa says:

      awesome!

  9. AM says:

    5 stars
    I made this today and it turned out so well. Thank you!

  10. Ayoka Huff-Johnson says:

    4 stars
    This turned out great! I already follow you on IG, now I need to buy the cookbook- congratulations!