Aloo Baingan ki Sukhi Sabzi | Eggplant Potatoes Stir-Fry

Learn how to cook Indian-style eggplant stirfry with potatoes

A quick veggie to be had with rotis or dal and rice, aloo baingan sukhi sabzi is an Indian version of eggplant stir fry with  potatoes.


Preparation Time: 10 mins Cooking Time: 20 mins
Ingredients: Method:
  • 1 large or 4 small eggplants/ brinjal/ baingan roughly diced
  • 2 medium-sized potatoes, diced
  • 1 onion, finely chopped
  • 5-6 green chilies, chopped
  • 1 tsp ginger & garlic paste
  • chopped coriander


  • 1/2 tsp mustard seeds (rai)
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp cumin & coriander powder (dhana jeera powder)
  • salt to taste
  • Heat 2 1/2 tbsp oil in a pan
  • add mustard seeds, cumin seeds & let them sizzle
  • add the onions, mix well
  • add ginger garlic paste & chopped potatoes and mix
  • add cumin-coriander powder, turmeric powder, green chilies and mix 
  • add salt to taste
  • cover the pan on medium heat & let the potatoes cook for 3-5 mins
  • open the pan, the potatoes will be half cooked, add the diced eggplant
  • mix and cover the pan and cook for another 8-10 mins on medium to low heat
  • open the pan and check if all the ingredients are cooked, if not cover the pan again and cook for another 2-3 mins
  • once the eggplant is cooked as per the consistency you wish, the stir-fry is ready
  • garnish with coriander, and your aloo baingan sukhi sabzi is ready. Serve hot and enjoy!
Tip: once the eggplants are chopped, they will start turning black. To avoid this, keep them immersed a bowl of water.

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