Weekends are crazier than weekdays! With kids growing up, weekends seems to just come and go and before we know, it is time to get back to the week day routine. We plan few things to do as a family over the weekends, especially Saturdays. On those days, we skip the breakfast and have an early lunch or you could call it a brunch and then head out. This seems to work for us as the kid’s are filled up before heading out and I don’t have to dig out a snack right away. This delicious Aloo Baingan is a simple curry made with potato and eggplant. The recipe uses just the basic Indian spices and this delicious Vegan curry is ready within minutes. It is quick and easy and great for lunch boxes as well.
What to serve with Potato and Eggplant curry?
This weekend, it was this delicious Aloo baingan recipe with some jeera rice and Phulka. I made the jeera rice using the same recipe as my peas pulao except I skipped the peas. I also served from sliced cucumbers and onions and our brunch was ready.
Ingredients Needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Vegetables - Potatoes , eggplant, onion and tomatoes ae the vegetables that we use for the recipe. I used the russet potato and small purple eggplants.
Spices - We need the basic spices like turmeric powder, red chili powder, cumin and coriander powder, garam masala and salt. We also need cumin seeds.
Oil - We could use any cooking oil of your choice. I used olive oil.
Step by step process
Cook the potatoes.
Saute the eggplant / baingan (step 1).
Add oil and fry the cumin seeds. (step 2)
Fry the onions. (step 3)
Add the dry spices. (step 4)
Next goes in the tomatoes. (step 5)
Lastly, add the fried eggplants and boiled potatoes. (step 6)
Cook the potatoes until fork tender. Do not over cook them as it could make the curry mushy.The extra step of pan frying the eggplants helps in keeping them from disintegrating in the subzi. So I would highly suggest that you don’t skip this step.
Recipe
