Baingan Aloo Sukhi Sabzi

This brinjal and potato dish goes well with both rice-dal and an easy to make dish from North India. Eggplant and potato make for a fantastic combo and when roasted together in a perfect combination of spices, these vegetables are a match made in heaven. This is a Sanjeev Kapoor exclusive recipe.

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Baingan Aloo Sukhi Sabzi
Main Ingredients Brinjals, Potatoes
Cuisine Indian
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Baingan Aloo Sukhi Sabzi

  • 3-4 medium Brinjals cut into cubes and soaked
  • 2 medium Potatoes peeled and cut into cubes
  • 1 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • ¼ teaspoon Asafoetida
  • ½ teaspoon Turmeric powder
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Coriander powder
  • ½ teaspoon Cumin powder
  • 1 teaspoon Dried mango powder
  • 1 teaspoon Dried fenugreek leaves (kasoori methi) crushed
  • to serve Chapatti
  • to serve Pickle


  1. Heat oil in a non-stick pan. Add cumin seeds, asafoetida, turmeric powder and potato cubes, mix and cook for 1 minute.
  2. Sprinkle some water, cover and cook till potatoes are half done. Add drained brinjal, mix, cover and cook for 2 minutes.
  3. Add salt, chilli powder, coriander powder and cumin powder, mix, cover and cook for 6-8 minutes.
  4. Add dried mango powder and dried fenugreek leaves and mix well.
  5. Serve hot with chapattis and pickle.