Best 4 Alu Brinjal Simple Indian Dish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Alu Brinjal: A Simple Yet Flavorful Indian Dish**

Alu brinjal is a classic Indian dish that combines the flavors of potatoes and brinjals (eggplants) in a delicious and comforting curry. This simple yet satisfying dish is a staple in many Indian households and is often served with rice or roti. The key to a great alu brinjal is to use fresh, high-quality ingredients and to cook the potatoes and brinjals until they are tender but not mushy. The result is a flavorful and aromatic dish that is sure to please the whole family.

This article provides two different recipes for alu brinjal: a traditional recipe and a quick and easy recipe. The traditional recipe uses a variety of spices and herbs to create a rich and flavorful curry, while the quick and easy recipe is a great option for busy weeknights. Both recipes are easy to follow and can be tailored to your own taste preferences.

So whether you are a seasoned cook or a beginner, give alu brinjal a try. This simple and delicious dish is sure to become a favorite in your household.

Here are our top 4 tried and tested recipes!

BAINGAN BHARTA (EGGPLANT BHARTA)



Baingan Bharta (Eggplant Bharta) image

Indian baingan bharta made with grilled eggplants, spices, onions, tomatoes and coriander leaves. This super flavorful dish is easy and is great to serve as a side dish. It goes well with roti, rice or even with bread.

Provided by Swasthi

Categories     Side

Time 35m

Number Of Ingredients 13

500 grams eggplants ((baingan))
4 medium garlic cloves
1 to 2 green chilies ((slit, adjust to taste))
1 teaspoon oil ((mustard oil or any other))
1½ tablespoons oil ((mustard oil or any other))
1 medium onion ((½ cup chopped, 130 grams))
1 large tomato ((¾ cup deseeded & chopped, 200 grams))
3 large garlic cloves ((fine chopped))
½ to ¾ inch ginger ((fine chopped))
½ teaspoon red chilli powder ((adjust to taste))
½ teaspoon garam masala ((read notes))
¾ teaspoon salt ((adjust to taste))
2 tablespoon coriander leaves ((fine chopped))

Steps:

  • Rinse eggplants well under running water and wipe dry with a kitchen tissue. Make 4 slits on the brinjal and push 4 garlic cloves deep inside 2 slits. Also push 2 slit green chilies in the other 2 slits. Brush them with oil.
  • On Direct Fire: With the help of a tong, place it on direct fire. You can do it either on the red hot coal or stovetop. Keep turning it to all the other sides and grill until it is done completely roasted. It takes about 12 to 14 mins.
  • To grill in oven: Line a metal tray with foil. Cut each eggplant to 2 parts and place them on the tray with the skin side on top. You can also place the tomatoes in the same tray. Broil/Grill them at 460 F or 240 C for 16 to 18 mins.
  • In air fryer: Place baingan, chilies, garlic and tomatoes in the air fryer basket. Air fry at 400 F or 200 C. It takes roughly about 22 mins for the whole eggplant, 16 mins if you halve the eggplant & air fry.
  • Once done, check by inserting a fork into the eggplant. It should go in smoothly & easily meaning it is soft and cooked well. (Check step-by-step photos above)
  • Cool the eggplant and peel the skin. Optionally - Transfer the eggplant to a bowl and cover it for 5 mins. Once done remove the skin.
  • Mash or chop the eggplant, grilled garlic and green chilies. Keep these aside. Chop the tomatoes, onions and raw garlic as well.
  • Pour oil to a hot pan. When the oil turns hot, add chopped ginger and garlic.
  • Saute for 30 to 60 seconds until aromatic.
  • Then add chopped onions and saute until they turn light golden.
  • Add tomatoes and salt. Cook until they become soft. Then add red chili powder and cook for a few minutes until the raw smell from the tomatoes goes away.
  • Then mashed eggplants, garlic and green chilies. (You may want to save half of the green chilies for later after taste testing)
  • Mix everything and mash it a bit to blend well. Then add garam masala and cook for 3 to 4 minutes on a medium heat.
  • Taste test and add more salt and green chilli. Garnish with coriander leaves.
  • Serve baingan bharta with roti, rice or naan.

Nutrition Facts : Calories 243 kcal, Carbohydrate 30 g, Protein 5 g, Fat 14 g, SaturatedFat 1 g, Sodium 973 mg, Fiber 11 g, Sugar 15 g, ServingSize 1 serving

ALOO BAINGAN RECIPE | POTATO EGGPLANT SABZI



Aloo Baingan Recipe | Potato Eggplant Sabzi image

Aloo baingan sabji is a delicious dish of potatoes and eggplants cooked in a spicy onion tomato masala.

Provided by Swasthi

Categories     Side

Time 30m

Number Of Ingredients 15

1 cup chopped onions ((110 to 120 grams))
250 grams potatoes ((9 ounces))
250 grams eggplants ((9 ounces))
¾ cup tomato puree ((150 grams tomatoes pureed in a grinder))
1 green chilli ((optional))
2 tablespoons oil
½ to ¾ teaspoon cumin seeds
½ tablespoon ginger garlic paste ((or ½ inch ginger, 3 cloves of garlic chopped))
⅛ teaspoon turmeric
½ to ¾ teaspoon salt ((adjust to taste))
¾ to 1 teaspoon red chili powder ((adjust to taste))
1 to 1 ¼ teaspoon garam masala ((adjust to taste))
1 to 1 ½ teaspoon coriander powder ((adjust to taste))
¼ cup water for semi dry ((or 1¼ cups hot water for gravy))
1 tablespoon coriander leaves ( fine chopped)

Steps:

  • Peel and slice potatoes lengthwise to ½ inch thickness and keep them immersed in a bowl of water until used.
  • Add ¼ teaspoon salt to a large bowl of water. Rinse and slice eggplants lengthwise to 1 inch thickness and add them to the salted water.
  • Pour oil to a hot pan and add cumin seeds. When they sizzle add onions and saute them until lightly golden. Don't brown them. (To make this in the Instant Pot Check the instructions above the recipe card)
  • Add ginger garlic paste and saute just for 30 to 40 seconds, do not brown it.
  • Remove the sliced potatoes from the water and add them to the pan. Stir fry for 2 to 3 minutes until they look slightly transparent.
  • Lower the heat and cook them covered until half cooked. They are slightly tender but still undercooked at this stage.
  • Then remove the eggplants and add them to the pan. Stir fry for 2 to 3 minutes until the skin of eggplants discolor.
  • Cover and cook on a low heat until potatoes are completely cooked and fork tender, but not mushy. While you cook keep checking in between and give a stir to ensure the veggies are not burnt.
  • Once the potatoes and eggplants are tender and fully cooked, sprinkle salt, turmeric, red chilli powder, garam masala and coriander powder. Gently mix and stir fry for 1 to 2 minutes.
  • Turn the flame to medium, pour the tomato puree and mix well. Fry the aloo baingan until all of the raw smell from tomatoes vanishes. By then the masala also turns thick and clings on to the veggies.
  • Pour ¼ cup water to make a semi dry aloo baingan. For a gravy version, pour 1 to 1¼ cup hot boiling water and mix. Taste test and add more salt if required. Simmer for a few minutes without covering until the curry thickens.
  • Turn off the heat and garnish with coriander leaves.

Nutrition Facts : Calories 166 kcal, Carbohydrate 18 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 477 mg, Fiber 6 g, Sugar 9 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving

ALOO BAINGAN - EGGPLANT AND POTATO CURRY



Aloo Baingan - Eggplant and Potato Curry image

Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests. Tested to perfection!

Provided by Izzah Cheema

Categories     Main Course     Side Dish

Time 55m

Number Of Ingredients 18

1 small to medium globe variety eggplant (unpeeled)
¼ cup neutral oil (plus more for pan-frying the eggplant)
1 tsp cumin seeds
1 medium yellow onion (finely chopped)
6-7 garlic cloves (crushed)
1- inch piece ginger (crushed)
2 medium tomatoes (or 3 small) (finely chopped)
1 small green chili pepper such as Thai or Serrano (sliced)
1 tsp coriander powder
1 tsp cumin powder
1/4-1/2 tsp red chili powder (or to taste)
1/2 tsp turmeric powder
1/2 tsp ground black pepper
2 tsp kosher salt (or 1 1/2 tsp sea salt)
2 medium russet potatoes (peeled and cubed into ¾-1" cubes (place in a bowl of water to prevent browning))
2 tbsp cilantro leaves (finely chopped)
¼ tsp garam masala or chaat masala (optional)
1 tsp lemon juice

Steps:

  • Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.
  • Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)
  • Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.
  • Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the masala.
  • Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.
  • Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it's sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.
  • If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.
  • Adjust salt and seasoning if needed. Turn off the heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.

Nutrition Facts : Calories 237 kcal, Carbohydrate 26 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 1176 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving

ALU BRINJAL: SIMPLE INDIAN DISH



Alu Brinjal: Simple Indian Dish image

This is really one of my favorite Indian dishes, it is so simple to make and its packed with flavor! If your an eggplant fanatic like me, you'll love it :3

Provided by IHeartBobert

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 tablespoons vegetable oil
1/2 teaspoon black mustard seeds
1 lb russet potato, boiled, peeled and cut into 1/2 inch cubes
1 medium eggplant, unpeeled and cut into 1/2 inch cubes (about 1lb)
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon cayenne garlic paste (*see below)
1 medium tomatoes, chopped fairly fine
1 tablespoon cilantro (optional)

Steps:

  • *Garlic Cayenne paste: 4 cloves of garlic pulverized, 1 teaspoon cayenne pepper (more if you want), 1 teaspoon ground cumin mashed into the garlic. It helps to put a little sea or kosher salt in to act as an abrasive.
  • Heat oil over medium in large saucepan, add mustard seeds. Once seeds begin to pop, add potato and eggplant and stir-fry for a few minutes (if the start sticking a lot, add a little more oil).
  • Add the dry spices and salt and continue stir-frying for a few minutes until all spices are well blended; mix in garlic paste, breaking up any lumps.
  • Add 3/4 cup water (you may need more, maybe not; 3/4 cup is a good starting point), lower heat and cover pan.
  • Cook about 15 minutes or until the eggplant and potatoes are soft. If the sauce begins to dry up add a little more water.
  • Add tomato and cook two or three more minutes.
  • Garnish with chopped cilantro if you wish.

Tips:

  • To save time, use pre-cut brinjals and potatoes.
  • For a spicier dish, add more green chilies or red chili powder.
  • If you don't have tamarind paste, you can use lemon juice instead.
  • Serve alu brinjal with rice, roti, or paratha.
  • Garnish with cilantro or chopped coriander leaves for an extra pop of flavor.

Conclusion:

Alu brinjal is a simple yet delicious Indian dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give alu brinjal a try!

Related Topics