Curried Potatoes With Eggplant (Aloo Baigan S)

This comforting dish transforms humble potatoes and eggplant into a vibrant side dish bursting with aromatic spices. The key is the tempered spicesmustard and cumin seeds popping in hot gheefollowed by a rich, smooth sauce made from fresh ginger, green chilies, and unsweetened coconut. The result is a perfect balance of creamy texture and earthy, slightly spicy flavors. Its an ideal companion to naan bread or steamed basmati rice, offering a hearty yet vegetarian-friendly option for weeknight dinners or festive gatherings. The turmeric adds a beautiful golden hue, while fresh lemon juice brightens the finish.

Cooking Method: Frying, Stir Frying

Cuisine: Indian

Courses: Side Dishes

Difficulty: Intermediate

Servings: 5

Calories: 242.9

Dietary: Gluten-free, Vegetarian

Description

This comforting dish transforms humble potatoes and eggplant into a vibrant side dish bursting with aromatic spices. The key is the tempered spicesmustard and cumin seeds popping in hot gheefollowed by a rich, smooth sauce made from fresh ginger, green chilies, and unsweetened coconut. The result is a perfect balance of creamy texture and earthy, slightly spicy flavors. Its an ideal companion to naan bread or steamed basmati rice, offering a hearty yet vegetarian-friendly option for weeknight dinners or festive gatherings. The turmeric adds a beautiful golden hue, while fresh lemon juice brightens the finish.

Ingredients

1 ea /2" piece of ginger root
2 ea Green chilies, minced
1/4 cup Shredded unsweetened coconut
1/2 teaspoon Garam masala
4 tablespoon Ghee
1 teaspoon Black mustard seeds
1/2 tablespoon Whole cumin seeds
1/8 teaspoon Asafetida
6 md Potatoes, boiled & cubed
1 teaspoon Turmeric
1 tablespoon Coriander powder
1 small Eggplant in 1" cubes
1 teaspoon Salt
3 tablespoon Fresh coriander, chopped
1 tablespoon Lemon juice

Directions

1
Peel the ginger and combine it with the minced green chilies, shredded coconut, and 1/3 cup of water in a blender.
2
Blend the mixture until completely smooth, then add the garam masala and pulse for a few seconds to incorporate. Set the paste aside.
3
Heat the ghee in a large skillet or wok over medium heat until hot but not smoking.
4
Add the black mustard seeds and whole cumin seeds to the hot ghee. Fry for a few seconds until they begin to crackle and pop.
5
Immediately stir in the asafetida, then add the boiled potato cubes. Stir-fry gently for about 5 minutes, allowing the potatoes to heat through and lightly toast.
6
Pour in the reserved ginger-coconut mixture. Add the turmeric, coriander powder, cubed eggplant, salt, and half of the chopped fresh coriander.
7
Mix everything together very gently to avoid breaking the vegetables. Reduce the heat to low and let the dish simmer gently until the liquid from the sauce has evaporated and the flavors meld.
8
Remove from heat. Stir in the lemon juice and the remaining fresh coriander. Serve warm.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 242.9kcal

% Daily Value *
Total Fat 8.4g13%
Saturated Fat 4.5g23%
Cholesterol 0.0mg0%
Sodium 4908.3mg205%
Total Carbohydrate 41.9g14%
Dietary Fiber 12.9g52%
Sugars 4.4g
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: aloo, baigan, eggplant, potatoes, indian, curry, vegetarian, vegan, ginger, coconut, garam masala, cumin, mustard seeds, ghee, spiced, side dish, turmeric, coriander, stir fry, traditional

Read it online: https://www.chefs-mate.com/recipe/curried-potatoes-with-eggplant-aloo-baigan-s/