Aloo Baingan Subzi Recipe (Potato Eggplant Veggie Dish)
Aloo Baingan Subzi
When I was a kid, I used to avoid baingans completely but as I grew up, I realized what I was missing. The baingan/eggplant/brinjal is prepared in a number of ways resulting in a variety of dishes - some Indian ones which I love are baingan fry, baingan bharta and the baingan subzi. I will be describing the latter in this recipe with a variation added to the mix.
In the main subzi I have described, the combination of aloo and baingan is immensely flavorful. This is a very popular subzi prepared in most homes. The variation here that I've added later, is the use of peanut powder which lends an incredible flavor to the subzi resulting in a dish that is thick and richly creamy.
Oh, and I've used big, purple baingans for this dish (not the smaller ones) as you find more pulp and less seeds in this variety. Another tip of choosing your baingans, is to pick those which are lighter in weight, rather than heavy (the heavy ones are full of seeds).
So let's check out the recipe.
- 300 gms baingan (eggplant/brinjal)
- 200 gms potato
- 1/4 cup peanuts
- 2 medium sized onions
- 2 medium sized tomatoes
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1/2 tsp turmeric powder
- 1/4 tsp chilli powder
- 1/4 tsp garam masala powder
- 1 tbsp ginger-garlic paste
- 1/4 tsp sugar
- Salt (according to taste)
- 6 tbsp oil
1. Cut the baingan and potato as shown in the image. Marinate it with a little salt and turmeric powder.
2. Dry roast the peanuts. If your peanuts have skins, remove the skin after roasting (rub the roasted peanuts when cooled either with both hands, ie between your palms or in your fist, until the skins peel off). Grind it to a fine powder in your blender.
3. Cut the onions and tomatoes finely.
Instructions for cooking
1. Take a pan and heat the oil in it. Fry the baingan (eggplant) and aloo (potato) properly and keep aside.
2, In the same pan, after removing the baingan and aloo, add onions and fry for 5 minutes. When it changes its color, add tomatoes and ginger-garlic paste to it. After stirring for 5 minutes, add 2 tbsp of water and add turmeric, chilli, coriander and cumin powder, sugar and salt. Stir for a while so that the masalas get blended.
3. Now add the fried baingan and aloo and garam masala powder to it. Add 1/4 cup of water so that the baingan and aloo will blend with the masala. Don't overcook as the aloo and baingan are already cooked.
4. The Aloo Baingan subzi is ready.
Now here, I will show you another version of the subzi, one with roasted peanut powder added to the masala. This takes the notch up a bit as the peanut powder gives quite an amazing flavor and texture to the masala.
To get there, skip the 3rd (and obviously the 4th) step and we shall continue on from the 2nd step..
3. Add the roasted peanut powder to the masala cooked from Step 2 above. Add 1/2 cup of water so that the peanut powder blends with the masala and stir for a minute or two on a slow flame.
4. Now add the fried aloo and baingan and garam masala powder to it. Let it cook on a slow flame for 5 minutes so that the gravy thickens - avoid stirring too much as you might break the baingan pieces.
5. The Aloo Baingan with peanut powder masala is ready.
Whichever subzi you are having, this is a tasty veggie dish which you have with roti or paratha or any kind of rice. It is often enjoyed as an accompaniment to dal. Hope you try this recipe out and enjoy.