This Potato eggplant aloo baingan subji recipe is a easy and fast vegetable side dish. There
that can be served as side dishes but this is one of the easiest.
Eggplant is also known as aubergine, brinjal.
It is best served hot but tastes good at room temperature too.
Subji will keep in the fridge for 3 days. Just reheat before serving.
It is a good one to take for lunch to office or in your kid's school lunch box with chapati or rice.
The ingredients for this aloo baingan subji are few and it gets ready in about 15 minutes.
You may adjust the quantity of eggplant and potatoe according to your liking.
This is a dryish subji. You may visit Eggplant Potato curry for a Maharashtrian style curry with gravy.
Main ingredients for aloo baingan subji
Ingredients for tempering
Method for making potato eggplant - aloo baingan subji
I usually keep proportion of eggplant and potato 50-50. But it can be changed according to your choice. You may reduce the quantity of brinjal or potato. Many times I add less brinjal than potato.
I have not removed the potato skins. You may remove the potato skins if you wish with a peeler.
If you have boiled potatoes ready, you may use them and the cooking time will be reduced further.
Along with or instead of garam masala, you may add cumin powder (Jeera powder) and coriander powder (dhania powder).
Add more water if you like. If you are using boiled potatoes, add cut eggplants in the pan first. When they are cooked, add boiled and cut potatoes and all the other spices etc.
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