Alu Baingan (Potato Eggplant Vegetable)

Alu baingan or potato kathirikkai curry is a dry vegetable that is yummy with rice and sambharrasam varieties. Potato paired with the eggplant roasted is a delicious combi … Simple and tasty dish …



Eggplant/brinjals (baingan/kathirikkai): 2 of the long thin variety

Potatoes: 3-4 large ones

Mustard seeds: ½ teaspoon

Black gram split (Udad dal) ½ teaspoon

Dried red chilly: 1 (broken into half)

Turmeric powder: ½ teaspoon

Asafoetida (hing) powder: a pinch

Red chilly powder: ¾ teaspoon

Dosai dry chutney powder: 2 teaspoons (You can find its recipe here or a low-potassium one here)

Salt to taste

Oil: 2 tablespoons




  1. Wash the brinjals and cut them into bit sized pieces.
  2. Also, wash, peel, and chop the potatoes into bite sized cubes.
  3. Heat the oil in a heavy-bottomed non-stick pan.
  4. Add the mustard seeds, udad dal, and dry red chilly and fry till the mustard seeds splutter.
  5. Next, sprinkle the asafoetida in the oil.
  6. Add in the chopped brinjal and potatoes. Add the turmeric and red chilly powders and mix well.
  7. Reduce the heat to low and cook covered. Stir every 3-4 minutes so that the vegetable does not stick to the vessel and get burnt.
  8. After about 15 minutes of cooking, add the dosai dry chutney powder and mix well. This powder gives the curry a nice crunch.
  9. Cook covered till the brinjal and potatoes are done but don’t crumble. When the vegetable is done, turn off the heat and let it rest for a few minutes – this makes the vegetable crisp.
  10. Serve the alu baingan vegetable hot with rice and sambhar/rasam … We had this with tomato rasam and rice.

2 Responses to “Alu Baingan (Potato Eggplant Vegetable)”

  1. very nice combo!!! looks really good.

    From skribles: Thanks Ramya

  2. Hi, just to tell you I tried this yesterday. It was fast, simple and tasted delicious. Thanks!

    From skribles: Thanks Anjali

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