Ingredients needed 🧾
How to make it 🔪
Popular potato curries
Recipe 📖
It is a high-fiber, low-calorie vegetable that’s also rich in nutrients. Although many like it, I am one of those who disliked eggplants when I was growing up. They have a strong distinct flavor. Over the years, I have grown comfortable with eggplants. I have made and liked a few recipes with it. Bharli Vangi is one such vegan eggplant curry recipe. Aloo Baingan masala comes a close second! Moroccan Zaalouk is another classic side dish that I make with eggplant. This popular vegan Indian eggplant curry recipe has many different variations because of the spices used and they all taste great because potatoes and brinjals make a great combo. The recipe I am sharing today is more Maharashtrian style because it calls for a specific spice blend used in this cuisine called goda masala. Read notes below to make this vegan eggplant curry recipe North Indian style. You can also use the large eggplants that’s available in the US. That is what I have used in this recipe of Aloo Baingan. Potatoes - Gold, red, Russet, Yukon potatoes can be used. It helps if its not too starchy. They bring in a lot of flavor and volume to the dish. Cooking time will vary depending upon which potatoes you use. Goda masala - This is a special spice blend that’s normally used in Maharashtrian cooking. I have used this spice blend in these Tendli Bhaat, Bharli Vangi and Matki Usal. Peanuts - I use roasted and unsalted peanuts in this potato curry. I also like to keep a small batch of crushed peanuts handy to be used in such recipes. Spices and herbs - Garlic, curry leaves, mustard seeds, cumin seeds, asafoetida, turmeric and cilantro are the other basic ingredients needed in this eggplant side dish.
You can also serve it with Indian dal, raita and rice. It even tastes good with Masala Khichdi. Cauliflower rice or cooked alternate grains like quinoa can also be served with it.
Serve it as a weekday meal or make it on weekends. This vegan eggplant curry recipe is perfect for lunchbox too. Aloo Baingan masala can also be served on special occasions and/or family brunches.
If you want to give this eggplant curry a semi-gravy consistency to serve as a side dish with flatbreads, then this much water should be enough. But if you plan to serve it with rice, add half a cup more water.Â
To give this baingan masala a different flavor, you can also fry the potatoes first and then add to the dish. Instead of potatoes you can also use sweet potatoes.
You can make the same recipe using cauliflower, soya chunks, sweet potatoes, zucchini, okra, or squash.
Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below!
You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.
