How to make 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.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjals (बैंगन), Potatoes (आलू)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Baingan Aloo Sukhi Sabzi checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan Bharta . You can also find more Main Course Vegetarian recipes like Dum Aloo Methi Chutney Wale Aloo-SK Khazana Amle ki Subzi Bhindi Hara Masala

Baingan Aloo Sukhi Sabzi

Baingan Aloo Sukhi Sabzi Recipe Card


Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Baingan Aloo Sukhi Sabzi Recipe

  • Brinjals cut into cubes and soaked 3-4 medium

  • Potatoes peeled and cut into cubes 2 medium

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Asafoetida ¼ teaspoon

  • Turmeric powder ½ teaspoon

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Cumin powder ½ teaspoon

  • Dried mango powder 1 teaspoon

  • Dried fenugreek leaves (kasoori methi) crushed 1 teaspoon

  • Chapatti to serve

  • Pickle to serve


Step 1

Heat oil in a non-stick pan. Add cumin seeds, asafoetida, turmeric powder and potato cubes, mix and cook for 1 minute.

Step 2

Sprinkle some water, cover and cook till potatoes are half done. Add drained brinjal, mix, cover and cook for 2 minutes.

Step 3

Add salt, chilli powder, coriander powder and cumin powder, mix, cover and cook for 6-8 minutes.

Step 4

Add dried mango powder and dried fenugreek leaves and mix well.

Step 5

Serve hot with chapattis and pickle.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.