Rajasthani Aloo Baingan (Potato and Eggplant) Recipe

Name: Rajasthani Aloo Baingan (Potato and Eggplant)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each eggplant (baingan), medium-size, purple, un-peeled, cut into long stripes; 2 each potatoes (aloo), russet, medium-size, peeled and cut into long stripes,; 4 each tomatoes (tamatar), medium-size, cut into long stripes; 2 tablespoons cilantro (hara dhania), chopped; 1 tablespoon vegetable oil; 1 pinch hing asafetida; 1 teaspoon cumin seeds; 1 each green chili peppers chopped, or to taste; 1 teaspoon ginger paste (adrek); 1 tablespoon coriander powder (dhania powder); 1/2 teaspoon turmeric (haldi); 1/2 teaspoon red chilis, dried powder; 1 teaspoon salt adjust to taste; 4 tablespoons vegetable oil; 1/4 cup water

Servings: persons

1 each eggplant (baingan), medium-size, purple, un-peeled, cut into long stripes
2 each potatoes (aloo), russet, medium-size, peeled and cut into long stripes,
4 each tomatoes (tamatar), medium-size, cut into long stripes
2 tablespoons cilantro (hara dhania), chopped
1 tablespoon vegetable oil
1 pinch hing asafetida
1 teaspoon cumin seeds
1 each green chili peppers chopped, or to taste
1 teaspoon ginger paste (adrek)
1 tablespoon coriander powder (dhania powder)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chilis, dried powder
1 teaspoon salt adjust to taste
4 tablespoons vegetable oil
1/4 cup water

1
Heat the oil in a pan and add the cumin seeds and green chilies.
2
When they crackle, add the onions and saute until they turn translucent.
3
Then Add tomatoes and again saute it.
4
Add the potatoes, salt and 1/4 cup of water.
5
Cover and cook over a slow flame until the potatoes are half done.
6
Add the ginger and mix well.
7
Add the brinjal and cover and cook for another 8 to 10 minutes over a slow flame until the brinjal is almost cooked.
8
Add the turmeric powder, chilli powder and the coriander powder and mix well.
9
Cover and cook for 3 to 4 minutes, until the masalas are cooked.
10
Serve hot garnished with coriander.
11
Turn off the heat and add chopped cilantro mix it well.
12
Left over makes great sandwiches
13
Enjoy!

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 each eggplant (baingan), medium-size, purple, un-peeled, cut into long stripes, 2 each potatoes (aloo), russet, medium-size, peeled and cut into long stripes,, 4 each tomatoes (tamatar), medium-size, cut into long stripes, 2 tablespoons cilantro (hara dhania), chopped, and more.

Yes, Rajasthani Aloo Baingan (Potato and Eggplant) 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.

Rajasthani Aloo Baingan (Potato and Eggplant)

How did you like this recipe?

Frequently Asked Questions