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Homestyle Aloo Baingan with soft rotis – perfectly spiced comfort food, just like mom used to make.
A simple and comforting North Indian curry where tender potatoes and soft, smoky eggplant are cooked in a savory blend of onions, tomatoes, and aromatic spices. A perfect homestyle dish to pair with fresh rotis or dal and rice.
Serving size: 1 cup
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Serving size: 2 pieces
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Homestyle Aloo Baingan with soft rotis – perfectly spiced comfort food, just like mom used to make.
This north_indian and punjabi dish is perfect for lunch or dinner. With 436.6 calories and 12.25g of protein per serving, it's a healthy, low-fat, high-fiber, low-cholesterol option for your meal plan.
Prepare the vegetables. Cut the eggplant into 1-inch cubes and place them in a bowl of salted water for 15 minutes. This prevents browning and removes any bitterness. Peel and cut the potatoes into similar-sized cubes. After 15 minutes, drain the eggplant and pat the cubes dry with a paper towel.
Sauté aromatics. Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking, then reduce the heat. If using other oil, just heat it. Add cumin seeds and let them splutter for 30 seconds. Add the asafoetida, followed by the finely chopped onions. Sauté for 6-8 minutes until the onions are soft and light golden brown.
Build the masala base. Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears. Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they become soft and the oil begins to separate from the masala.
Add spices and vegetables. Add the turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for 1 minute. Now, add the potato and eggplant cubes to the pan. Gently toss everything for 2-3 minutes to coat the vegetables thoroughly with the spice mixture.
Simmer until tender. Pour in 1/4 cup of hot water, stir, and bring the mixture to a gentle simmer. Cover the pan with a tight-fitting lid, reduce the heat to low, and cook for 15-20 minutes. Stir gently once or twice in between to prevent sticking. The dish is ready when a knife inserts easily into a potato cube.
Garnish and serve. Once the vegetables are tender and cooked through, turn off the heat. Sprinkle the garam masala, optional dry mango powder, and fresh coriander leaves over the top. Give it a final gentle stir. Let the sabzi rest, covered, for 5 minutes to allow the flavors to meld. Serve hot with roti, paratha, or as a side with dal and rice.
Prepare the dough
Divide and roll the rotis
Cook the roti
Puff the roti
Finish and serve
