No Onion No Garlic Aloo Baingan

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No Onion No Garlic Aloo Baingan is a flavourful side dish with simple flavors. A quick and easy stir fry with potato and aubergine or eggplant. It goes well with simple roti (flatbread), dal rice, khichdi, quinoa, or couscous. 

Few ingredients and a flavourful sabji

This simple dry curry gets its flavors from the veggies and the spices. There is nothing fancy in this recipe, but it is delicious and makes a hearty meal. Yes, you would be surprised with just veggies and a few spices you have a lip-smacking vegetable. 

Aloo Baingan used to be one of my favorites as a kid, to pair with Mom’s kadhi chawal. Though I did not like baingan much I still used to enjoy this easy side dish of eggplant or aubergine.

Today I enjoyed it with simple millet ambli, and yogurt.

And to my surprise, I have been trying to grow aubergine for the last 3 years in Ireland and this year I had a huge success. Yes, I could grow them, and have planted 6-7 plants and it is giving me a good harvest. 

So you know, when you have your fresh organic produce you do look to use it properly, especially when it is your hard work. And what a joy, when it comes to your table with no miles traveled. 

Recipes with Eggplant/Aubergine/Baingan

I make a few recipes with baingan. Eggplant  (Aubergine, Brinjal) Pizza is perfect if you are on a low-carb diet and still looking to enjoy some pizza. This Dahi wale Baingan | Eggplant in Yogurt Sauce is another delicious side dish that is perfect for parties and goes well with simple pulav or Vegetable Biryani.

Then this Indian Style No onion No Garlic Baingan Bharta is perfect with some rotis or this rich and creamy Baba Ghanoush (Creamy Eggplant dip), is perfect for the Mezze Platter.

Using the small variety I make baingan with tomatoes and onion and this Hyderabadi Baingan ka Salan (Spicy Eggplant gravy with Peanuts)

Recipe process of Easy Aloo Baingan

As said, this recipe is quite simple. So we cook or saute a few masalas in oil for 1-2 minutes and then add the aubergine and potato. Let them cook until the veggies are done. I like to cut the potato and eggplant lengthwise for this recipe. It looks quite appealing and nice to serve on the plate. One can cut it into cubes too. 

Type of Baingan/Aubergine/Eggplant to use

I do use small long types and the fat round baingan for this. One can even use the green small baingan variety for this no onion no garlic aloo baingan.

I am sharing this recipe for the No Onion No Garlic theme suggested by Priya Iyer from The World Through My Eyes, Rafeeda gave me the secret ingredients as Turmeric and Amchur powder and I decided to make this No Onion No Garlic Aloo Baingan. I gave her ginger and turmeric and she made this delicious Aloo Sabji. Do check both blogs for some amazing recipes.

No Onion No Garlic Aloo Baingan

No Onion No Garlic Aloo Baingan is a quick, easy and a flavorful side dish with potato and aubergine or eggplant.

5 from 14 votes

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Course: Main Course, Side Dish

Cuisine: North Indian

Keyword: Garden Harvest Recipes, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Servings: 6

Author: Renu Agrawal-Dongre

Equipment

• Measuring Cups and Spoons
• Bowls
• Knife
• Chopping Board

Ingredients

• 2 medium-sized Potatoes cut lengthwise
• 4 medium sized Eggplant/Aubergine cut lengthwise
• 1 teaspoon oil
• 1 teaspoon cumin seeds
• ½ teaspoon Turmeric powder
• 1 teaspoon Red chili powder As per taste
• 2 tablespoon coriander powder
• 1 teaspoon Garam Masala
• 1 teaspooon Raw mango/Amchoor Powder
• ¼ teaspoon asafoetida
• Salt

Instructions

• Rinse and cut the aubergine/eggplant and potatoes.
  2 medium-sized Potatoes cut lengthwise, 4 medium sized Eggplant/Aubergine cut lengthwise
• Dip them in water until needed or else the aubergine/eggplant will turn black.
• In a heavy bottom pan add oil.
  1 teaspoon oil
• Once hot, add cumin seeds and asafoetida.
  1 teaspoon cumin seeds, ¼ teaspoon asafoetida
  
• Once the cumin seeds splutter, add the turmeric powder, red chili powder, and coriander powder, and saute for a few minutes. Be careful not to burn the masala.
  ½ teaspoon Turmeric powder, 1 teaspoon Red chili powder, 2 tablespoon coriander powder
• Add in the cut aubergine/eggplant, and potatoes and salt.
  Salt
  
• Mix everything, cover, and cook on a medium stove stirring in between.
  
• After 7-8 minutes check if the potatoes are done.
• Once the potatoes are done add garam masala and amchoor powder and mix
  1 teaspoon Garam Masala, 1 teaspooon Raw mango/Amchoor Powder
  
• The bhaji is done when the potatoes are pierced easily with a knife or a fork or the back of your spoon.
  

Video

Notes

Masala measurements are a rough guide, use as required.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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