Aloo Baingan Recipe - Potatoes with Eggplants - 5 May 12

12 May 2012  Vrindavan, India

Category: Recipes

Aloo Baingan

Aloo Baingan

I already mentioned last week that we have lots of aubergine these days and so I have another recipe for you today for a very typical Indian vegetable dish: Aloo Baingan, Potatoes with Eggplants. It is easy to make and you can play nicely with your taste by increasing some of the spices. Make an experiment and enjoy!

Aloo Baingan - Potatoes with Eggplants

Try this if you got bored with your daily baked potatoes – mix some eggplant under it and voila, a delicious new dish!

How long does it take to make Aloo Baingan?

Preparation Time:
Cooking Time:
Total Time:

Ingredients

500g Eggplants
4 medium-sized Potatoes
3 tbsp Olive Oil
1 tsp Cumin
½ tsp Turmeric
½ tsp Garam Masala
2 tsp Coriander
½ tsp Mango Powder
Salt according to taste

How to make Aloo Baingan?

Start your preparations by peeling the potatoes. Cut them into medium-sized pieces. The eggplants, too, have to be washed and cut into pieces of approximately the same size. You can put the cut pieces of both vegetables into a bowl filled with water to keep them from getting dry and brownish.

Now you put a wok onto the stove and heat up the oil in it. Let the oil get hot and add cumin and turmeric. Fry these spices very shortly and then add the potatoes and the vegetables into the wok. Let them fry while you keep on stirring.

After about five minutes you put the gas down and add salt which you mix among the vegetables. Place a lid upon your wok so that the can get cooked a bit in their own steam. Stir from time to time.

Approximately ten minutes later, the potatoes may be cooked. If they are soft, you can give garam masala and coriander on top of the dish and mix it well. In the end you add mango powder which gives a nice sour note to your dish. If you like it a bit sourer, you can just add a bit more.

Fry the vegetables and mix them for another two minutes to make sure the spices are well mixed and then you can enjoy your dish!

Ayurvedic Benefit

Aloo Baingan is a dish that is also beneficial from Ayurvedic point of view. While the potatoes alone increase Vata and thus the building of gas in your body, the eggplants pacify the same, which balances the effects and makes the dish easier digestible. In turn, the potatoes balance the increased Pitta dosha caused by the eggplants. Both vegetables are known to pacify Kapha.

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