Which brinjal is best?

Small tender purple brinjals hold their shape and have fewer seeds.

It's the traditional Bihari cooking fat and pairs perfectly with panch phoron.

Aloo Baingan

Name: Aloo Baingan
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups Brinjal (baingan), cubed; 2 medium Potatoes, cubed; 1 tbsp Panch phoron; 1 tbsp Turmeric, chilli, coriander; 1 tsp Salt; 3 tbsp Anveshan Wood-Pressed Mustard Oil

A homely dry sabzi of potato and brinjal with panch phoron, cooked in Anveshan Wood-Pressed Mustard Oil.

Time breakdown

Prep Time10 min

Cook Time25 min

Total Time35 min

Ingredients

Brinjal (baingan), cubed
Potatoes, cubed
Panch phoron
Turmeric, chilli, coriander
Salt
💡 You can also use Groundnut Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Aloo Baingan

1
Heat the Anveshan Mustard Oil to smoking, lower the heat and temper the panch phoron.
2
Add the potatoes with turmeric and salt; cook until half done.
3
Add the brinjal and remaining spices; cover and cook on low until soft.

Tips for the Best Aloo Baingan

✓Add the potato first — it takes longer than the brinjal.
✓Cook uncovered at the end for lightly caramelised edges.

Frequently Asked Questions

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