Potato And Eggplant Curry (aloo Baingan)

This Potato and Eggplant Curry, also known as Aloo Baingan, is a popular dish in Jain Cuisine. It is a flavorful and aromatic curry made with potatoes and eggplant, cooked in a blend of traditional Indian spices.

Jain Vegan Main Course Jain Jain Cuisine Curry Potato Eggplant
Potato And Eggplant Curry (aloo Baingan)

Ingredients

  • 2 large potatoes, diced
  • 2 small eggplants, cubed
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 2 green chilies, slit
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 2 tablespoons oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat oil in a pan and add cumin seeds. Let them splutter.
  2. Add chopped onions and green chilies. Sauté until onions turn golden brown.
  3. Add diced potatoes and cubed eggplants. Mix well.
  4. Add turmeric powder, red chili powder, coriander powder, and salt. Mix and cook for 5 minutes.
  5. Add chopped tomatoes and cook until they turn soft and mushy.
  6. Add garam masala and mix well. Cook for another 5-7 minutes until the vegetables are tender.
  7. Garnish with fresh cilantro and serve hot with roti or rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
220 per serving
Carbohydrates
30g
Protein
5g
Fat
10g

Supplies

Large pan Chopping board Knife Spatula

Tools

Pan Stove

Serving suggestions

Serving suggestions: Serve with hot roti or steamed rice.

Tips & tricks

Tips: Adjust the spice levels according to your preference. You can also add other vegetables like bell peppers or peas for variation.

Cost

$8