Achari Aloo Baingan

Achari Aloo Baingan




5 min


30 min

Main Ingredients

Brinjal 250 grams
Potato 1 Large
Onion 1 Large
Tomato 1 Medium
Garlic Pods 6-7
Panch Phoran 1 Tablespoon
Turmeric Powder 1/2 Teaspoon
Coriander Powder 1 1/2 Teaspoon
Red Chilly Powder 1/2 Teaspoon
Garam Masala 1 Teaspoon
Salt As Per Taste
Mustard Oil As Per Requirement
Water 1/2 Glass
Achari Aloo Baingan

Achari Aloo Baingan

Achari Aloo BainganĀ 

  • I am using small brinjal in this recipe.
    Wash and cut 250 grams brinjal into two halves.
  • Peel wash and cut 1 large potato into small pieces.
  • Now take brinjal and potato in a bowl or a plate.
  • Add turmeric, red chilly powder and pinch of carom seeds. I am not adding rice powder in my recipe but you can also add 1 tablespoon of rice powder to it if you want. Mix everything and keep aside.
  • Heat 2-3 tablespoon of oil in a pan.
    Add mixed brinjal and potato in it and shallow fry it from both the sides.
  • Fry till it is 80-85 percent cooked.
    Brinjal will cook faster compared to potato so remove brinjal first and then potato when it is 80 percent cooked.
  • Once you have removed vegetables from the pan add more 2-3 tablespoon oil in it.
  • Once oil is heated add mixed panch phoran which has pinch of each 5 whole spices (cumin seeds, coriander seeds, fennel seeds, carom seeds and fenugreek seeds).
  • Add chopped onion and fry till translucent.
  • Add finely chopped garlic to it.
    After adding garlic add some mustard oil to onion garlic. It will give good taste to the sabzi.
  • Stir and fry for 5 minutes and then add tomato pieces to it.
  • Add pinch of salt and allow it to cook till tomato becomes soft.
  • Now add fried potato (Alu) and brinjal (baingan) to it.
  • Put dry spices turmeric powder, coriander powder, red chilly powder and garam masala.
  • Put salt to taste and mix everything.
  • Add more mustard oil if required.
    Cover the lid and cook for 5 minutes on low flame.
  • Open the lid and add 1/2 glass of water to it.
  • Mix and cover the lid.
  • Cook for more 10 minutes on low flame till the curry becomes thick.
  • Switch off the flame.
    Achari Aloo Baingan is ready to be served. Serve it with parathas or chapati.


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