Aloo Bhaingan (dry)

Aloo bhaingan

Ingredients (Serves 3 – 4)

1. Potato – 3 small, cut into wedges

2. Baby eggplants (green or purple)-  3 – 4, cut into wedges

3. Turmeric powder – 1/2 tsp

    Kashmiri chilly powder – 1 tsp

    Pepper powder – 1 pinch(optional)

    Coriander powder – 1 tsp (optional)

    Hing/ asafoetida – 1 – 2 pinches

    Salt – To taste

4. Oil – 2 tbsp


1. Heat 1 – 1.5 tbsp oil in a wide pan at medium or medium-low heat. Add potato pieces and fry on both sides until they turn golden and crisp and are cooked inside, about 7 – 8 minutes. (Cover and cook for a few minutes in between so that the insides are also cooked well.) Transfer to a plate lined with paper towel.

2. To the same pan, add the remaining oil and fry eggplant pieces until golden and cooked. Add the potato pieces, enough salt, turmeric powder, Kashmiri chilly powder, pepper powder, coriander powder (if using) and hing. Mix well and cook at low heat for 1 – 2 minutes until the spices start to roast. Switch off. Sprinkle finely chopped cilantro,  if you want and serve with rice or chapathi and dal.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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