Aloo Baingan Bharta (Indian Potato-Eggplant Mash)

Name: Aloo Baingan Bharta (Indian Potato-Eggplant Mash)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Eggplant; 2 whole Potatoes, Boiled; 1 Tablespoon Oil; 1 teaspoon Panch Phoron (5 Spice Mix Of Fenugreek Seeds, Nigella Seeds, Cumin Seeds, Mustard Seeds And Fennel Seeds); 1 stick Ginger (1 Inch Piece), Minced; 4 cloves Garlic, Crushed; 1 whole Green Chile, Chopped; 2 whole Tomatoes, Chopped; 1/2 teaspoons Salt, Or To Taste; 1 teaspoon Cumin Powder; 2 teaspoons Coriander Powder; 1/2 teaspoons Chili Powder (vary The Quantity According To Taste); 1/2 teaspoons Garam Masala

Servings: persons

1 whole Eggplant
2 whole Potatoes, Boiled
1 Tablespoon Oil
1 teaspoon Panch Phoron (5 Spice Mix Of Fenugreek Seeds, Nigella Seeds, Cumin Seeds, Mustard Seeds And Fennel Seeds)
1 stick Ginger (1 Inch Piece), Minced
4 cloves Garlic, Crushed
1 whole Green Chile, Chopped
2 whole Tomatoes, Chopped
1/2 teaspoons Salt, Or To Taste
1 teaspoon Cumin Powder
2 teaspoons Coriander Powder
1/2 teaspoons Chili Powder (vary The Quantity According To Taste)
1/2 teaspoons Garam Masala

1
1. Roast the eggplant in your oven or over a gas burner. I do it this way: brush oil over the whole eggplant. Place it directly over the gas burner on medium-low heat. Keep turning the eggplant around every minute or two, taking care that all sides get done evenly and no side burns. Stop when the skin looks black and brittle all over.
2
2. Take the eggplant off the flame and allow it to cool to room temperature. Peel the skin off gently - the skin should crack and fall away when touched. Dip your hands in water if it gets messy.
3
3. Deseed the eggplant if you don't like the seeds (I don't!) - the seeds are in clustered strips inside, make a split in the eggplant and rip the seed strips off. What remains is juicy roasted pulp. Mash it and keep ready for use.
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4. Mash the preboiled potatoes.
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5. In a pan, heat the oil. Gently slide in the panch phoron when the oil turns hot. The seeds will crackle and begin to turn color in a few seconds. At this stage, stir in the ginger, garlic and finely chopped green chilies. After a minute, add chopped tomatoes, salt, cumin, coriander, and chili powder. Cover and cook for 5 minutes, stirring occasionally.
6
With the back of your spatula, mash the tomatoes in the pan and mix in the mashed potatoes. Cover and cook for another couple of minutes. Then stir in in the mashed eggplant. On high flame, cook for two minutes till everything blends well and looks the same color. Sprinkle garam masala at the end and mix.
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6. Serve hot. With chapatis, dal and raita.
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Notes:
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- Panch phoron would be available in Indian grocery stores. If not, cumin and mustard seeds should be easier to get hold of, and you can use those two instead of the full five.
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- The oil used in this dish is traditionally mustard oil. In case you don't like its flavour or don't have it in your kitchen, substitute any other vegetable oil.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Eggplant, 2 whole Potatoes, Boiled, 1 Tablespoon Oil, 1 teaspoon Panch Phoron (5 Spice Mix Of Fenugreek Seeds, Nigella Seeds, Cumin Seeds, Mustard Seeds And Fennel Seeds), and more.

Yes, Aloo Baingan Bharta (Indian Potato-Eggplant Mash) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!