Aloo baingan ki subzi - potato and eggplant in tomato gravy

Main Dish
4 servings
15 min
3 min


Number of serving: 4
6-8 small eggplants unpeeled and cubed

2 medium size potatoes peeled and cubed

1 tomato chopped

1 red onion finely chopped

2-3 green chillies slit lengthwise

2-3 cloves of garlic finely chopped

1/2 teaspoon mustard seeds

1/2 teaspoon turmeric powder

1 teaspoonred chilli powder

1 teaspooncumin-cilantro powder

salt to taste

2 tablespoons olive oil


  • Heat oil in a pan. Add the mustard seeds, when they splutter add the chopped onions and garlic. Saute till they are golden brown.
  • Add the tomatoes and slit green chillies. Fry for about 3 minutes.
  • Add the turmeric powder, red chilli powder, cumin-cilantro powder and salt. Add the diced potatoes and eggplant. Mix it well.
  • Cook covered on medium heat until the vegetables are almost cooked. (You could add a little water about 1/4 cup , many a times it will cook in the tomato gravy itself).
  • Now cook uncovered till fully cooked.
  • Ready to serve. Garnish with fresh Cilantro.


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