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–+ servings

Aloo Baingan

Aloo Baingan is a very popular North Indian eggplant and potato stew, simple to make and oh-so-savory. If you love eggplant, you'll love this recipe, and your waistline will really love the fact that this recipe (unlike most eggplant recipes) has absolutely no oil.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Course Dinner, Leftovers, Main Dish, Soup, Soup/Stew, Vegetarian
Cuisine Indian, Slow Yet Simple, Vegan, Vegetarian
Servings 8 servings

Ingredients
  

  • 2 cups onions (vidalia) chopped
  • 6 cloves garlic minced
  • 1/2 pound mushrooms fresh, button
  • 2 cups eggplant unpeeled, cubed
  • 8 potatoes Idaho, medium-sized, cubed
  • 2 red tomatoes large-diced
  • 2 teaspoons turmeric ground
  • 2 teaspoons curry powder
  • 1/4 teaspoon chili powder
  • 2 teaspoons cumin seed
  • 1 teaspoon ginger root (fresh) grated
  • 1/4 teaspoon ginger (dry) ground

Instructions
 

  • In a large hot nonstick skillet, saute onions & garlic until they are light brown, about 2 to 3 minutes.
  • Add mushrooms, one-half cup water, eggplant, and, potatoes.
  • Cook over medium heat for 12 minutes.
  • Add another one-half cup of water and remaining ingredients.
  • Cover and simmer until vegetables are cooked, about 30 minutes.
  • Serve immediately.
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