aloo baigana tarkari/आलू बैंगन की सब्जी/Baingan Aloo Ki Sabzi Recipe in hindi by roshniscuisine

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aloo baigana tarkari/आलू बैंगन की सब्जी/Baingan Aloo Ki Sabzi Recipe in hindi by roshniscuisine

18815412_1355821447805680_7184038989774717056_oThis is the one regular recipe made in our home…whether upma,dosa or roti prepared.I liked this with rice also…just take 10 minutes to cook…

One weekend I did recording of this recipe while kids went for swimming with dear papa…When ,y daughter returned…she asked mumma what recipe you are recording…

When she got to know this recipe…she told why it takes so much time…it is so easy recipe,you made in less time…I smiled coz as I was doing video recording it took more time to do all

In Odisha…it is quite regular recipe made for breakfast or dinner…It is must recipe during marriage time(specially during breakfast) we call this bhoji recipe served with upma I mean to say on upma coz the person who is serving just pour curry on upma…

When I uploaded uppindi recipe…in one cooking group one friend complimented that we like to have upindi with aloo baigana tarkari…so that time it strikes to my mind why not make a video on this recipe…and here it is

So if you want to watch the video recipe of this click on below link

Table of contents

0:42 watch preview
1:06 Ingredient List
3:43 know the tips


Now coming to recipe details

Preparation Time 10 min
Cooking Time 10 min
Serving Persons 4

2 medium potatoes cut into cubes
1 big brinjal cut into cubes
2 medium tomatoes chopped
2 green chili slitted
2 tsp ginger-garlic paste
1/4 cup soaked chana(white peas)
2 tbsp chana daal

Tadka Part

1 tsp mustard seeds
1/2 tsp cumin seeds
3 to 5 fenugreek seeds
1 whole dry red chili
a pinch of asafoetida

3 cups water
2 tbsp chopped coriander leaves
2 tsp coriander powder
1 tsp garam masala
1/2 tsp turmeric powder
1/4 tsp red chili powder
1/2 tsp kashmiri red chili powder
Salt to taste
2 tbsp oil


Heat oil,when oil is properly hot add the tadka ingredients.
When mustard seeds start splutter add ginger-garlic paste and green chili.
Saute for 15 sec,throw in all tomatoes.
Saute the tomato cubes till the tomatoes becomes pulpy and mushy.
Now add the potato cubes,brinjal cubes,soaked white peas and chana daal.
Mix this well,meanwhile boil the water.
Now add in all masala spices with salt,mix well.
After 1 min,add hot water to this.
Make the flame high,when the curry start boiling,cover the lid.
Pressure cook for two sites,then switch off flame.
Let the presuure relase automatically.
Open the lid,mix it properly.
Now add chopped coriander leaves.
It is done…Serve hot

Generally I prepared thick gravy for dosa and roti.
And thin gravy for upma…we like it in this way.
If you want more thin gravy add more hot water and adjust the masala spices.
Always add hot water to retain the flavour.(This tip is given by my sweet mom)
After cutting potato and brinjal,soak in water.
In this way the stratch from potatoes is removed n brinjal also don’t turn into black.
If you want for longer period,you just cut the veggie and soak in water for some time.
Then strain the water and keep in a box…for next day use.
This useful tip given by my badi jethani.
I use white peas and chana daal to give acrunchy taste to the curry…you can skip that.
Otherwise you can use kale chana,green peas also…




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