Baingan aaloo ki subji with purti rizola

October 28, 2022

Vegetable dishes are quite common in the world of Indian cuisine. This recipe for baingan aaloo ki subji is really easy and turns out a delicious dish that tastes great when served with hot chapatis. This baingan recipe is best made and eaten fresh. Like lots of other Indian foods, it does, however, taste even better when it is reheated and eaten the next day. A great accompaniment for baingan aaloo ki subji is any type of daal curry.


Prep:10 mins

Cook:30 mins

Servings:4 servings



  • – 1 large eggplant, cut into 2-inch chunks, or 8 to 10 baby eggplants
  • – 3 tablespoons Purti ricebran oil
  • – 1 teaspoon cumin seeds
  • – 1 large onion, finely chopped
  • – 2 large potatoes, cut into 1-inch cubes
  • – 1 teaspoon ground coriander
  • – 1 teaspoon ground cumin
  • – 1/4 teaspoon turmeric powder
  • – 1/2 teaspoon red chili powder, optional
  • – 2 large tomatoes, cut into 1-inch cubes
  • – Kosher salt, to taste
  • – Fresh coriander & chopped for garnish



Steps to Make It


  1. 1. Gather the ingredients.
  2. 2. Prepare the eggplants by washing, patting dry, and cutting into quarters.
  3. 3. Soak the eggplant in warm water.
  4. 4. In a deep pan, heat the Purti ricebran oil on a medium flame until it is hot.
  5. 5. Add the cumin seeds and fry them until they no longer splutter.
  6. 6. Add the onions and fry them until they are slightly soft and translucent.
  7. 7. Then, add the diced eggplant and the potato cubes, stir and mix well. Sauté it for about 2 minutes.
  8. 8. Add the coriander powder, cumin powder, turmeric powder, the red chili powder, and the chopped tomato. Stir to mix everything well and then sauté for another 2 to 3 minutes.
  9. 9. Sprinkle water on top of the vegetables and stir everything to mix well.
  10. 10. Cover the dish and cook it until the vegetables are almost done. Check occasionally and stir to prevent burning or sticking to the bottom of the pan.
  11. 11. When nearly cooked, remove the cover from the dish and stir.
  12. 12. Cook until both the potatoes and the eggplant are soft and cooked throughout. This is meant to be a dry dish so cook off any extra water that may be present in it.

When done, turn off the heat and then garnish with chopped, fresh coriander leaves. Serve with hot chapatis and a daal dish if you like. A spicy, tangy pickle also tastes great with this delicious subji. You can even add raita if you wish.


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