Aloo is Potato and Baigan is Eggplant/ Aubergine, Aloo Baigan Ki Sabji is North Indian side dish. You can make it rasedar sabji which means add more gravy, or keep it sukhi sabji like how I shared here. Both the dish has it own version and both tastes great with either roti or paratha. The dish is plant based and has no gluten. My Bong taste bud loves this sabji with rice, which makes it a gluten-free meal. Here is a Bengali version with eggplant and potato - Aloo Begun Er jhol
Ingredients you need for Aloo Baigan Ki Sabji
Potatoes - I used russet potatoes, but any variety should work in this dish. Cooking time will definitely depend on the variety you used. Slice the potato in wedges and sprinkle some salt and turmeric. It helps to season the potatoes evenly. Eggplant - I used the globe eggplant but typically back at home, the long purple ones are used. You can use either of these. TIP ON PREPPING EGGPLANT - We all know how eggplant works as a sponge and soaks up a lot of oil. To avoid that, layer the sliced eggplant in a colander and sprinkle salt along with turmeric. Leave aside for 15 minutes. This will season the eggplant, soften the texture, and it will not soak up a lot of oil when you are preparing the dish. Onion - Onion is absolutely optional. The dish will taste equally good without onion. Try this Bengali version - Aloo Begun Jhol Tomato - Tomato with eggplant works beautifully and in this dish you need a just a small red tomato. It creates a creamy texture of the dish and adds a refreshing taste that balances beautifully with potato and eggplant.
Spices Used:
The spices are very minimal: Cumin Seeds and Fennel Seeds Cumin Powder, Coriander Powder and Chili Powder - The quintessential spice combo that goes in most North Indian dishes. Garam Masala is optional. I like to occasionally add it at the end, and someday I skip it.
Steps to prepare
This plant based side dish is not only easy and effortless to prepare, but also utterly comforting at every bite. 2- Fry the potatoes with salt and turmeric and cumin seeds. Fry until it’s mildly golden brown. 3- Once the potatoes are almost cooked, add the eggplant and toss it around. Cook for few minutes and then take it off the pan. 4- Mix all the spice powder together. You can add little water to the spice mix or leave it dry. 5- To the pan add a bit more oil, add cumin seeds, ginger, garlic and green chili paste. Stir it around. 6- Add the sliced onion and season with salt. Then add the spice mix and cook for few minutes. 7- Add the sliced tomatoes and toss it around. Add a little sugar to balance the flavor. 8- Cook the onion and tomato until it’s softened and looks jam like texture. 9- Add the fried potatoes and eggplant. Toss it around to mix everything. Be gentle so you don’t make it mushy. 10- If you are adding garam masala, you can add now. End it with cilantro leaves. PRO-TIP: Make sure you slice the potatoes and eggplant in similar shape and size. Cook the potatoes first before you add the eggplant, or else the eggplant will turn mushy.
