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.

Recipe
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 Spices: 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.