Alu Baigan is a West Indian curry made with potato and eggplant which is served with roti or rice and kadhri. You can improvise with the ingredients if you are missing some; it tastes great even with just a few spices and hot pepper! I like my eggplant to be completely mushy.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large bowl with cold water. Cut the eggplant into 3/4 inch cubes, and immediately place into the water to keep from turning brown. Pour the oil and mustard seeds into a pot, and place over medium heat. Cook until the seeds begin to pop, being careful not to burn. Stir in the onion, and cook until tender. Sprinkle in the chili powder, turmeric, cumin, coriander, garlic, ginger, garam masala, and caraway seed; cook for a minute or two to release the flavor.

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  • Drain the eggplant, add it to the pot, and fry it for a few minutes. Pour in the potatoes, and soy sauce, then add enough water to cover. Turn the heat to high, bring to a boil, then turn heat to low and simmer for approximately 30 minutes until potatoes have cooked.

Nutrition Facts

349 calories; protein 7.9g; carbohydrates 48.2g; fat 15.8g; sodium 925.6mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/10/2007
Followed this recipe exactly and it was DELICIOUS! im of indian heritage but had never made anything with eggplant before..but my husband asked me to make this...was happy to find the recipe here and he was raving about the taste. so that is proof that it was good-cause he's a good cook himself. tastes best with some fresh whole wheat chappatis and so healthy too! yum! thanks! Read More
(11)

Most helpful critical review

Rating: 1 stars
06/23/2006
I saved the dish eventually but I had to doctor it soo much it wasn't recognizable from the original recipe. Sorry but I'll find another recipe next time. Read More
(9)
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
05/10/2007
Followed this recipe exactly and it was DELICIOUS! im of indian heritage but had never made anything with eggplant before..but my husband asked me to make this...was happy to find the recipe here and he was raving about the taste. so that is proof that it was good-cause he's a good cook himself. tastes best with some fresh whole wheat chappatis and so healthy too! yum! thanks! Read More
(11)
Rating: 1 stars
06/22/2006
I saved the dish eventually but I had to doctor it soo much it wasn't recognizable from the original recipe. Sorry but I'll find another recipe next time. Read More
(9)
Rating: 5 stars
10/25/2007
This was such a hit with my boyfriend that his eyes lit up at the first bite! I decreased the amount of oil and substituted 1 tsp of ground mustard (added with the other spices) for the seeds. I also only had about half of the garam masala and caraway seeds on hand. But it was delicious anyway!! Read More
(8)
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Rating: 5 stars
12/01/2006
Loved it! I used the small Indian eggplants. I served this to Indian guests and was told that the flavor tasted very authentic. Try it! Read More
(8)
Rating: 3 stars
03/24/2008
This recipe has great flavors but the eggplant gets very squishy giving the dish a weird texture. We're having trouble getting ourselves to eat the leftovers. Read More
(5)
Rating: 4 stars
05/15/2009
Great dish! I didn't have mustard seeds or caraway seeds at hand but it still turned out great. Will definitely make it again perhaps without potatoes. Read More
(2)
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Rating: 1 stars
11/19/2011
Not good at all. I was leary about using the soy sauce as I have never seen it in an Indian or Pakistani dish before but made it as written. Perhaps without the soy sauce it would be good but the soy sauce really didn't go with it. Read More
(2)
Rating: 4 stars
02/25/2016
Loved it and easy to make Read More
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