Alu Baigan Recipe - Allrecipes.com
  • READY IN 1 hr

Alu Baigan

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  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 More Reviews

Most Helpful Positive Review
May 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!

 
Most Helpful Critical Review
Jun 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.

 

8 Ratings

Oct 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!!

 
Dec 01, 2006

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!

 
Mar 24, 2008

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.

 
Nov 18, 2011

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, but the soy sauce really didn't go with it.

 
May 15, 2009

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.

 

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Nutrition

  • Calories
  • 349 kcal
  • 17%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 11.4 g
  • 45%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 926 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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