Oct 272014

There are few recipes that I feel are life-savers. At times when we are in no mood to cook or when we simply do not have time to prepare something exotic, we always look out for recipes that are quick, need few ingredients and doesn’t need much cutting 😛 Well, this curry is one such recipe which fits into this category. Just combine everything, top with the tadka (you may skip it too) or garnish and you are done. Isn’t it so comforting and relaxing? 🙂



Serves: 2

Cooking time: 20-30 mins


Potato – 1, big (diced)

Brinjal/eggplant – 1 big (diced)

Tomato – 1 medium (cut into quarters)

Chana masala powder – 1 tbsp (optional, may instead use coriander-cumin powder)

Red chili powder – 1 tbsp

Turmeric powder – 1 tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Urad dal – 1/2 tsp

Hing/asafoetida – a pinch

Dry red chili – 1

Curry leaves – 4

Coriander leaves – finely chopped

Oil – 1 tsp

Salt – to taste


  1. Heat oil in a pan and add the turmeric powder, potatoes, brinjal/eggplants, salt and about ½ cup water. Cook covered till the vegetables are almost cooked.
  2. Add the tomato, chana masala powder, red chili powder and salt (if needed) and cook till the tomato is cooked.
  3. In a separate pan for the tadka, heat oil and add the mustard seeds, cumin seeds, urad dal, hing, dry red chili and curry leaves. Fry till the seeds splutter. Pour over the potato-brinjal curry.
  4. Give the curry a good mix, remove from heat and garnish with coriander leaves.

  2 Responses to “Aloo Baingan (Potato and Eggplant) Curry”


    Love it!!!!

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