Rasedar Aloo Baingan

Rasedaar baingan aloo is a warming punjabi north indian curry made with eggplants and potatoes. I always love September for the overlap of produce it brings - the summer bounty is still in the markets but the autumn produce can be spotted as well on the stands.

Eggplant season is at its best during late summer and right now the eggplants are sweet, fleshy and don't have plenty of seeds. I love to cook lot of eggplant dishes during this time. If you prefer a dryish aloo baingan, do take a look at this recipe I shared many years ago.

Rasedaar aloo baingan can be served with rotis (flatbread) or plain steamed rice. I always admire how this delicious vegetable absorbs any kind of goodness thrown into it.Here the base is a simple onion tomato ginger garlic masala which forms the starting point for many north indian curries. This curry is a quick and easy option for weeknights and tastes better the next day so do plan leftovers.

There are numerous versions of aloo baignan all over India and this the one I grew up eating. The combination of juicy eggplants and starchy potatoes in a masala base has contrasting textures and unique flavors.

How To make Baingan Aloo

I start by prepping the vegetables. No store bought ginger garlic paste or canned tomatoes! Hand grate the onions, it takes extra 5 minutes but the taste is so much better than blending or chopping it in the food processor. If you can find campari tomatoes-those are one of the best choice for curries, chop them fine and hand pound the ginger and garlic. Cut eggplants in batons and the potatoes similarly but slightly smaller than eggplants - that way none of the vegetables overcook. You can make the curry much soupy but I like to keep it on the thicker side. Keep in mind that eggplant has a lot of water content so it won't taste that good if you make a very soupy curry.

Recipe Tips

• Soak the eggplant for 8-10 minutes after cutting them into batons. That way they won't absorb a lot of oil while cooking.
• Try to keep the size of potatoes and eggplants as uniform as possible. I add the potatoes a little earlier when sautéing the masala so that they start cooking a few minutes earlier than eggplant and finish cooking together.
• Do not use a lot of tomatoes since that takes away the taste of the eggplant. I like to finish with amchoor (dry mango powder) for added sour taste.
• Saute the powdered spices in oil with onion, ginger and garlic for better aroma. You can add a little water to avoid them from getting burnt.
• Let the curry rest for half and hour before serving. Eggplant has a spongy texture and resting really enhances the taste.

Rasedaar Baingan Aloo

Tanvi Srivastava

Rasedaar baigan aloo is a warming punjabi north indian curry made with eggplants and potatoes. powdered spices in a onion tomato base. Its a delicous weeknight vegan curry which pairs well with rotis or steamed rice.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

1x2x3x

• 1 (about 400 g) medium size Italian Eggplant
• 2 medium potatoes
• 1 medium onion
• 3 garlic cloves
• 1.5 inch fresh ginger
• 2-3 small tomatoes
• ¼ cup mustard oil (or grapeseed/avocado oil)
• 1.5 teaspoon cumin seeds
• ½ teaspoon hing
• 2 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon kashmiri red chili powder (or paprika)
• Hot red chili powder , to taste
• ½ teaspoon sugar
• ½ teaspoon garam masala
• ½ teaspoon amchoor (dry mango powder)
• 1.5 teaspoon kasuri methi
• 1 teaspoon salt (or to taste)
• chopped cilantro

Instructions

 

• Wash the eggplant. Cut it in 2 to 2.5 inch batons. Soak in water while you prepare other ingredients.
• Peel the potatoes and cut them lengthwise. Cut them a little smaller than eggplant.Soak in water while you prepare other ingredients.
• Peel and grate the onion, you should have about ½ cup of grated onion. Chop the tomatoes. Pound the ginger and garlic into a thick paste using your mortar and pestle.
• In a heavy bottom pot, warm up the mustard oil on medium low heat till its a bit smoky. Crackle the cumin seeds and hing for 10 seconds in hot oil.
• Add the onions and brown the onions in oil for about 5 minutes until they are light golden. Do not brown too dark else the color and taste of curry changes.
• Add the ginger garlic paste and saute for 15 seconds. Next add all the powdered spices - corinader, turmeric,chili powders. Add a tablespoon or two of water and brown the spices for 30 seconds or so.
• Next add the tomatoes, sugar and salt. Mix and cook the tomatoes for about 2-3 minutes on medium low heat till they start to soften. Add the drained potatoes now, mix and cook the masala for another 4-5 minutes until you see oil seperating on sides.
• Drain as much water as possibe and add the eggplant to the pot next. Mix around so that eggplant batons are coated well in the masala. Keep stirring around and cook the eggplant with masala for about 2 minutes.
• Next add about 1.5 cup hot water. Mix, taste and adjust the salt. Bring to a slow boil and cover the pot. Let cook for about 8-10 minutes on medium low heat until the potatoes are fork tender and eggplant is cooked through.
• Once the vegetables are cooked, switch off the stove and finish with the amchoor, garam masala and kasuri methi while still warm. Mix very gently. Cover and let the curry rest for atleast 20 minutes.
• Garnish with chopped cilantro. Serve with rotis or rice.

Notes

• Soak the eggplant for 8-10 minutes after cutting them into batons. That way they won't absorb a lot of oil while cooking.
• Try to keep the size of potatoes and eggplants as uniform as possible. I add the potatoes a little earlier when sautéing the masala so that they start cooking a few minutes earlier than eggplant and finish cooking together.
• Do not use a lot of tomatoes since that takes away the taste of the eggplant. I like to finish with amchoor (dry mango powder) for added sour taste.
• Saute the powdered spices in oil with onion, ginger and garlic for better aroma. You can add a little water to avoid them from getting burnt.
• Let the curry rest for half and hour before serving. Eggplant has a spongy texture and resting really enhances the taste.

Tried this recipe?Let us know how it was!