Baigan Aloo Tamatar ki Sabzi | Aloo Baigan | Baingan Aloo Recipe

Baigan aloo tamatar ki sabzi (बैंगन आलू टमाटर की सब्ज़ी) is a quick, delicious and simple dry vegetable recipe of baigan (brinjal), aloo, tamatar and spices. It is easy to make recipe and can be cooked in 25 minutes. This is a no onion no garlic recipe but you may add them. Baigan is commonly made vegetable in North India. In Indian cuisine, we make most of the vegatables with potatoes because they enhance the flavor and texture of dish.

Baigan aloo tamatar ki sabji is not only tasty but also a healthy recipe. Baigan (brinjal) that is also known as eggplant, contains very healthy nutrition profile. It is very low in calories and fats but rich in soluble fiber content. The peel or skin of brinjal has significant amounts of phenolic flavonoid phytochemicals called anthocyanin which have potential health effects against cancer, aging, inflammation, and neurological diseases. On the other hand potatoes are a good source of fiber, potassium, vitamin C, and vitamin B6 content and as you know tomatoes also have a wealth of vitamin and mineral content.

To prepare baigan aloo tamatar, we need diced baigan, aloo, tamatar and some basic Indian spices. The secret for this spicy and tangy baingan tamatar sabzi is tomato. But you can cook only aloo baigan and skip tomatoes. There are so many variations of brinjal in the market like small brinjal, long tube shaped brinjal and oval shaped brinjal. You may use any type of brinjals for this recipe. I have already shared the recipe of bharwan baigan, mooli baigan aloo ki sabji but this aloo baigan ki sabji is one of the most delicious dry vegetables.

Baigan aloo ki sabji tastes absolute delightful with a side of chapati or paratha. This can be a part of main course and a perfect option for your dinner. Serve this sabji along with curd and salad.

Here are few other baingan recipes:

• Bharwan Baingan
• Mooli Baigan ki Sabji

Course: Main Course
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients:

2 big size Brinjals (Baingan)
2 medium size Potatoes (Aloo)
2 medium size Tomatoes (Tamatar)
2 Green chilli, chopped
½ tsp. Cumin seeds
A small pinch asafoetida (heeng)
1 tsp Turmeric powder
1 tsp Coriander powder
½ tsp Red chilli powder
1 tsp Amchoor powder
¼ tsp garam masala
Salt to taste
2 tbsp Mustard Oil

Instructions:

Wash and chop baigan into medium size pieces.
Wash, peel and chop potatoes into small to medium size pieces.

Heat mustard oil in a kadhai. When it becomes hot, add cumin seeds and heeng.

When they splutter, add turmeric powder.

Add chopped green chiili and all chopped veggies baigan and aloo. Sprinkle salt and mix well.

Cover with lid and cook on low flame. Meanwhile wash and chop tomatoes.

Then remove the lid and stir in between. Repeat this 2-3 times. This is to ensure that the dish does not burn.
When veggies are almost cooked, add chopped tomatoes in the center, cover with lid and again cook on low flame till tomatoes become soft.

When all vegetables completely cooked, add coriander powder, red chilli powder, amchoor powder and garam masala.

Stir well for a few minutes on high flame till spices blend properly with vegetables and all moisture has removed.

Enjoy with roti or paratha along with curd.

Tips:

• Use fresh baigan and chop immediately when you are cooking. Do not keep chopped baingan for a long time as they become bitter in taste.
• You may increase or decrease the amount of spices as per your taste and the quantity of brinjal.
• You can skip tomatoes and cook only aloo baigan.
• You may use onion and garlic to enhance its flavor.
• Add some rai and curry leaves along with cumin as they surely give an amazing taste.