Alu Baigan

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."
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Ingredients

1 h servings 349 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

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 her...

Most helpful critical review

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.

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 her...

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.

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...

Loved it! I used the small Indian eggplants. I served this to Indian guests and was told that the flavor tasted very authentic. Try it!

This recipe has great flavors, but the eggplant gets very squishy, giving the dish a weird texture. We're having trouble getting ourselves to eat the leftovers.

Not good at all. I was leary about using the soy sauce as I have never seen it in an Indian or Pakistani dish before, but made it as written. Perhaps without the soy sauce it would be good, bu...

Great dish! I didn't have mustard seeds or caraway seeds at hand, but it still turned out great. Will definitely make it again, perhaps without potatoes.