Alu Baigan

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17. ALU BAIGAN (Potatoes and Eggplant - Serves 4) 

Everything Indian at Amazon


1 large (or 500g) eggplant    
2 large potatoes    
1 medium onion    
½ teaspoon chilli powder    
1 teaspoon black mustard seeds turmeric  
2 teaspoons green herb stock ground cumin ground coriander
  crushed garlic crushed ginger garam masala
¼ cup soy sauce oil  



Cube the potatoes and eggplant into a bowl with cold water else the cut eggplant will turn brown. Slice the onions.

In a large pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds).

Add onions and sauté until tender. Add all the spices and fry for a few minutes.

Wash and drain the eggplant and add to the pot and fry for a few minutes. The eggplant will soak up all the oil so you can either add more oil or use a little water instead.

Add the potatoes and fry for a few minutes. Then cover with water and simmer for approximately 30 minutes or when the potatoes are fully cooked which will indicate that the eggplant is cooked as well. I like my eggplant to be completely mushy.

Alu Baigan curry can be served with roti or rice and kadhri.

Everything Indian at Amazon


Everything Indian at Amazon


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Ashok Kumar Parmar, Dunedin, New Zealand.