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VEGAN ALOO BAINGAN
Ingredients
- 2 large eggplants chopped into small pieces
- 3 medium-sized potatoes peeled and diced
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1 tbsp grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 2 tbsp olive oil
- 1/4 cup water
- Cilantro chopped for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
- Add the chopped eggplants to the skillet and stir well. Cook for 5-7 minutes until the eggplants are slightly softened.
- Add the diced potatoes to the skillet and stir well. Cook for an additional 5-7 minutes until the potatoes are slightly browned.
- Add the ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
- Pour in 1/4 cup of water to the skillet and stir well. Cover the skillet and cook for 10-12 minutes until the potatoes and eggplants are fully cooked and tender.
- Garnish with chopped cilantro and serve the Aloo Baingan hot with rice or naan bread.
Notes
NUTRITIONAL FACTS:
Calories: 192 | Total Fat: 7g | Total Carbohydrates: 32g | Dietary Fiber: 8g | Protein: 4g
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