Alu Baigan

7
BlackAshes 0

"Alu Baigan is a West Indian curry made with potato and eggplant which is served with roti or rice and kadhri. You can improvise with the ingredients if you are missing some; it tastes great even with just a few spices and hot pepper! I like my eggplant to be completely mushy."

Ingredients 1 h {{adjustedServings}} servings 349 cals

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Nutrition

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  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 926 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Fill a large bowl with cold water. Cut the eggplant into 3/4 inch cubes, and immediately place into the water to keep from turning brown. Pour the oil and mustard seeds into a pot, and place over medium heat. Cook until the seeds begin to pop, being careful not to burn. Stir in the onion, and cook until tender. Sprinkle in the chili powder, turmeric, cumin, coriander, garlic, ginger, garam masala, and caraway seed; cook for a minute or two to release the flavor.
  2. Drain the eggplant, add it to the pot, and fry it for a few minutes. Pour in the potatoes, and soy sauce, then add enough water to cover. Turn the heat to high, bring to a boil, then turn heat to low and simmer for approximately 30 minutes until potatoes have cooked.
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Reviews 7

  1. 8 Ratings

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yams
5/10/2007

Followed this recipe exactly and it was DELICIOUS! im of indian heritage but had never made anything with eggplant before..but my husband asked me to make this...was happy to find the recipe here and he was raving about the taste. so that is proof that it was good-cause he's a good cook himself. tastes best with some fresh whole wheat chappatis and so healthy too! yum! thanks!

Heather P.
6/22/2006

I saved the dish eventually, but I had to doctor it soo much, it wasn't recognizable from the original recipe. Sorry, but I'll find another recipe next time.

k
10/25/2007

This was such a hit with my boyfriend that his eyes lit up at the first bite! I decreased the amount of oil and substituted 1 tsp of ground mustard (added with the other spices) for the seeds. I also only had about half of the garam masala and caraway seeds on hand. But it was delicious anyway!!