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Rajasthani Aloo Baingan (Potato and Eggplant)

yummy curry yummy curry

I have never met an eggplant I didn't love! Eggplant is one of my favorite vegetables. The nice thing is you can make it so many ways. This recipe is really easy and turns out a delicious dish that tastes great when served with hot Chapatis.















1 each eggplant
(baingan), medium-size, purple, un-peeled, cut into long stripes
2 each potatoes
(aloo), russet, medium-size, peeled and cut into long stripes,
4 each tomatoes
(tamatar), medium-size, cut into long stripes
2 tablespoons cilantro
(hara dhania), chopped
1 tablespoon vegetable oil
1 pinch hing
1 teaspoon cumin seeds
1 each green chili peppers
chopped, or to taste
1 teaspoon ginger paste
1 tablespoon coriander
powder (dhania powder)
½ teaspoon turmeric
½ teaspoon red chilis, dried
1 teaspoon salt
adjust to taste
4 tablespoons vegetable oil
¼ cup water


Heat the oil in a pan and add the cumin seeds and green chilies.

When they crackle, add the onions and sauté until they turn translucent.

Then Add tomatoes and again sauté it.

Add the potatoes, salt and ¼ cup of water. Cover and cook over a slow flame until the potatoes are half done.

Add the ginger and mix well.

Add the brinjal and cover and cook for another 8 to 10 minutes over a slow flame until the brinjal is almost cooked.

Add the turmeric powder, chilli powder and the coriander powder and mix well. Cover and cook for 3 to 4 minutes, until the masalas are cooked.

Serve hot garnished with coriander.

Turn off the heat and add chopped cilantro mix it well.

Left over makes great sandwiches



* not incl. in nutrient facts

Add review





This recipe sounds yummy, I bet with all these delicious spices, the eggplant should taste delicious. Next time when we go shopping, will get some eggplant and give this a try. Thanks for sharing this great recipe :)

about 9 years ago

Thank you so much.I am glad that you like my recepies.sure you try it and share your experience with me.



I just made this and although it did not look much like your photo (I made it from a printed recipe so didn't have your photo to compare) it tastes and looks fabulous! I interpreted "stripes" as strips so the shapes were different. I guessed that you'd use one onion since that ingredient was not defined. I love that the vegetables keep some shape and that only 1 T of oil is used. I used olive oil and the taste came through sometimes, which was delicious. Definitely a keeper which I will serve to guests. Thank you for writing out all those instructions.

almost 9 years ago


So sorry for the multiple comments. I should have refreshed the page to verify that my post was accepted.

almost 9 years ago

No worries, happyvegan. Just deleted the duplicated ones, happy cooking :)


Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 23963% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 602mg 25%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 14%
Sugars g
Protein 5g
Vitamin A 21% Vitamin C 37%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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