Eggplant/Baingan and potatoes are cooked in this simple stirfry with only tomatoes,ginger and Indian spices. The sabzi is very flavorful without the use of any onions and garlic.

This recipe has been shared by my friend Sabita. She is an excellent cook and makes this often with jowar/millet rotis. I just love this combination and have asked her to ALWAYS keep some aside for me, whenever she does make it! Talk about self invitation!

The traditional recipe requires deep frying of the potatoes and eggplant. Since Eggplant soaks up a lot of oil, Sabita air fries the eggplant and potatoes in order to make it healthier. I don’t have an air fryer so I just sauteed them separately in a little bit of oil.

This dish goes really well with Restaurant Style Dal Fry and parathas. Another Eggplant dish that’s been very popular on my blog is Baingan Bharta in a Pressure Cooker. Some other dishes that go well with dal are Bhindi Do Pyaza using Frozen Bhindi, Bean Aloo and Palak Aloo.

Here is the written recipe followed by the pictorial one-

Baingan Aloo-No Onion Garlic Recipe

Aanchal Gupta

Eggplant/Baingan and Potatoes cooked without any onion and garlic. The flavors come from the ginger,tomatoes and Indian spices.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Ingredients

1 1/2 pounds/700 gms/ Eggplant/Brinjal/Baingan/Aubergine chopped(I used 5 long Japanese Eggplant)
3 Medium to large potatoes chopped(I used Red Potatoes)
2 cups chopped tomatoes I used 4 medium sized tomatoes
2 tsp Ginger minced
1 tsp Cumin/Jeera
3/4 tsp Paprika
3/4 tsp Red Chili powder
1/2 tsp Turmeric/Haldi
Pinch of Asafoetida/Hing optional
1 tsp Black Salt/Kala Namak Its optional, you may use regular salt
Pinch of Garam Masala
Salt as per taste
9 Tbsp oil divided

Instructions

Heat 3 tbsp oil in a pan on high and put chopped eggplant. Cook till slightly brown and the color of the skin changes. Set aside.
In same pan, add 3 more tbsp oil and add chopped potatoes. Stir for a few minutes. Add a sprinkling of salt to help it cook fast. Cover if needed, I did.Set the potatoes aside when browned and cooked.
In 3 tbsp oil, add cumin/jeera and let it crackle.
Add Asafoetida and ginger and stir.
Add tomatoes,red chili powder, paprika, turmeric and salt and cover and cook till tomatoes get soft and mushy.
Add cooked eggplant/baingan and potatoes/aloo to the tomato mixture in pan and mix well.
Cover and cook for few minutes till all flavors blend in.
Sprinkle some garam Masala on top and serve with roti/paratha and dal.

Notes

Do not over cook the eggplant and potatoes as we want them to cook for few minutes in tomato gravy as well. Eggplant soaks up a lot of oil. I didn’t want to add additional oil, so I did use some cooking spray while stir frying the eggplant. You can add more oil, air fry or bake eggplant if you like. You can use more oil even while making the tomato gravy. I didn’t want to add more than 3 tbsp. If you want to add garlic, add it along with ginger.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients