This is probably one of the first recipe I cooked successfully years ago. You cannot go very wrong with this aloo baingan sabzi recipe. The simplicity of these ingredients is what keeps me coming back to it on days that I don’t feel like much clean up after cooking. It hardly requires any prep time and you don’t have to babysit the dish as it cooks. The potatoes and eggplant sabzi can be eaten with roti or with rice. I have also used it as a puff pastry filling once and it was delicious.
Let’s start
Ingredients
Potato – 1 large
Eggplant – 2 medium
Mustard seeds – 1 teaspoon
oil of your choice (I use coconut oil)
Turmeric – ½ teaspoon
Chili powder – 1 teaspoon
water – 1 tablespoon
Method
Cut one large potato into bite size chunks.
Cut 2 medium sized eggplants into bite size chunks.
Heat oil in a pan. and add Mustard seeds.
Add Potatoes and a little salt. Fry the potatoes till they turn slightly golden brown. They should be about 60% done at this stage.
Add eggplant and chili powder and salt. Add a tablespoon of water.
Cover the pan and let the eggplant and potatoes cook well. Stir the pan occasionally. Do not over stir since we don’t want to mash the potatoes or the eggplant.
And that's it. It's ready to eat.
Thank you for reading.
I cook every day. Well, almost every day. And there are days where I cook multiple recipes. Having said that, I am not an authentic or professional chef. Many of my recipes are experiments as I try to adapt and use the ingredients I already have.
My mantra is you should cook food just the way you like it. I don’t mean any disrespect to traditional methods of cooking or any cultures where the cuisine originates from. But I merely try to cook it with what I have and what is available to me and sometimes, I add ingredients that I want to use up.
All photos are my own.
All photos are shot on a mobile phone.