4. Vegetables Recipes

Aloo baingan ki sabzi or potato eggplant vegetable


  • 3 tablespoon oil
  • 1 medium onion sliced
  • ½ teaspoon cumin seeds zeera
  • 2 tomatoes chopped
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon red chili powder or chili flakes
  • ¼ teaspoon turmeric /haldi
  • ½ kg long eggplants baingan
  • 2 medium potatoes chopped
  • 2 green chili’s
  • Handful of coriander for garnish


  1. Cut eggplants into thirds length-wise and then chop. Keep them in salted water to prevent them from discoloring.
  2. Heat oil in a medium pan or a deep frying pan. Fry onion till light golden brown.
  3. Add cumin seeds and cook for a minute till they splutter, and they release their aroma. 
  4. Add the tomatoes, and cook for a minute or so. Add the rest of the spices (salt, red chili powder, turmeric) and saute for about 30 – 45 seconds. 
  5. Cook on low heat till tomatoes soften (10-15 minutes). Add chopped potatoes and eggplants. Cover pot and keep on low simmer (dam) for 10-15 minutes. Make sure that the potatoes and eggplant are tender.
  6. Add green chili’s and cook for 30-45 seconds. Take off the heat, garnish with coriander and serve with roti or rice.


Based on personal preference the eggplants can also be peeled. That will result in a lighter color of the final dish.

Leave a Reply

Your email address will not be published. Required fields are marked *