Bringing you another one of my childhood favourites 🙂 This super simple aloo baigan (potato and eggplant) dish is packed with Bengali inspired flavours and makes for a hearty meal.
Growing up, this was pretty much the only way I ate eggplant. Like any good Bengali, I am open to trying pretty much anything if you add potatoes to it 🙂
To make things better, this is made with the classic Bengali spice mix – panch phoron – five beautiful spices that take the aroma and flavour to a whole other level!
Once the whole spices temper and crackle, add the veggies and standard powdered spices and let time and heat do their thing.
Both potatoes and eggplants take time to cook so let them simmer away on medium heat, stirring occasionally. The final outcome will be spicy, aromatic and perfect.
I have been known to eat this pretty much every week when I used to live at home. Nowadays, I try to cook this at least once a month to take me back to those happy days 🙂
Eat this with Dal and rice or just with chapati and it will be a simple, honest, filling meal. This is pretty much my favourite way to eat eggplants and I highly recommend you try it out too!
500g eggplant (the long, thin one or the big, round one) – cubed
3 large potatoes – cubed
1 large onion – finely diced
2 large tomatoes – finely diced
4 cloves garlic – chopped
1 tsp cumin (jeera) seeds
1 tsp mustard (Rai) seeds
1 tsp fenugreek (methi) seeds
1 tsp nigella (kalonji) seeds
1 tsp fennel (saunf) seeds
1 dried bay leaf (tej patta)
2 dried red chillies
1/2 tsp haldi
1 tsp garam masala
1/2 tsp dried mango (amchur) powder
1 tsp chilli powder
1 tbsp oil
2 tsp lemon juice
Salt to taste
Fresh coriander for garnish
- In a wok (kadhai), heat the oil on low flame. Add the whole spices, red chilli and bay leaf. Let the spices splutter (be careful that they don’t burn)
- Add the garlic and onions and cook till the onions are soft and translucent (about 3-4 mins)
- Mix in the haldi and red chilli powder and cook for a minute
- Add the tomatoes with a pinch of salt and mix well. Cook for 7-8 minutes till the oil separates from the sides and the tomatoes become soft
- Mix in the dried mango (amchur) powdernand garam masala and cook for a minute
- Add the potatoes and cook for 3-4 minutes
- Add the eggplant and mix well. Cover and cook till both are done, about 30 minutes on medium heat. Keep stirring every 10 minutes to ensure nothing sticks to the bottom
- Once ready, add lemon juice and garnish with coriander leaves. Serve hot