Forktionary

Alu Brinjal Simple Indian Dish Recipe

This incredibly easy Indian recipe delivers a burst of flavor in just 35 minutes! Perfect for eggplant lovers, this Alu Brinjal combines potatoes and eggplant in a vibrant, aromatic sauce. A simple yet satisfying dish that's sure to become a new favorite. Get ready for a delicious journey!

Prep Time 15 mins
Cook Time 35 mins
Calories 147.8 kcal
Protein 5g
Rating 4.0 (1 Reviews)
Alu Brinjal Simple Indian Dish 88

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Alu Brinjal Simple Indian Dish

  • 2 tablespoons vegetable oil
  • 1/2 teaspoon black mustard seeds
  • 2 medium potatoes
  • 1 large eggplant
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 4 cloves minced garlic
  • 1 large tomato
  • 2 tablespoons fresh cilantro
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon garam masala
  • 3/4 cup water

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How to Make Alu Brinjal Simple Indian Dish

  1. **Make the Garlic Cayenne Paste:** In a small bowl, mash together 4 cloves of minced garlic, 1 teaspoon cayenne pepper, and 1 teaspoon ground cumin.
  2. **Prepare the Vegetables:** Cut 1 large eggplant and 2 medium potatoes into 1-inch cubes. Sprinkle with 1/2 teaspoon of sea salt and gently toss to coat. This helps draw out excess moisture.
  3. **Bloom the Spices:** Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add 1 teaspoon mustard seeds and cook until they begin to pop.
  4. **Sauté Vegetables:** Add the potatoes and eggplant to the saucepan and stir-fry for 5-7 minutes, until lightly browned.
  5. **Add Dry Spices:** Stir in 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1/4 teaspoon garam masala. Cook for 2 minutes, stirring constantly, until fragrant.
  6. **Incorporate Garlic Paste:** Add the garlic-cayenne paste and stir well to combine, breaking up any lumps.
  7. **Simmer:** Pour in 3/4 cup of water, reduce heat to low, cover the pan, and simmer for 15-20 minutes, or until the eggplant and potatoes are tender.
  8. **Adjust Consistency:** If the sauce becomes too dry, add a little more water.
  9. **Add Tomatoes:** Stir in 1 medium tomato, chopped, and cook for another 2-3 minutes.
  10. **Garnish & Serve:** Garnish with 2 tablespoons of freshly chopped cilantro and serve hot with rice or naan bread.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

13g

Fat

4g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Side Dishes Asian Indian Healthy Vegetarian Vegan Gluten Free One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Main Ingredient Preparation Low Protein Potatoes Vegetables Vegan Vegetarian Dietary Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something