Mamta's Kitchen

Aubergine And Potato Bhaji/Sabji

Baingan (Brinjal) Alu ki Sookhi Sabji

Mamta Gupta

This is a good recipe for cooking aubergines for an everyday North Indian vegetarian meal. You can either use small aubergines or large ones cut into small pieces. Serves 4


  • 250 gm. aubergines, cut into 3 inch or 7-8 cm pieces. If fresh, leave the stalk in. Small ones should be halved or quartered.

  • 250 gm. potatoes, peeled and cut into 2 inch or 5-6 cm. pieces

  • 2 tbs. cooking oil (mustard oil is good for this recipe)

  • 1 tsp. cumin seeds (jeera) or mustard seeds (rai)or carom seeds (ajwain) or nigella (kalaunji) seeds or Panch Pooran

  • 1/2 inch piece ginger, peeled and finely shredded

  • 1 green chilli, finely chopped or slit lengthways

  • A pinch of asafoetida powder or hing/heeng

  • 1 1/2 tsp. coriander powder

  • 1/2 tsp. turmeric powder

  • 1/4 tsp. chilli powder (to taste)

  • 1 1/2 tsp. salt (to taste)

  • 1 large tomato, chopped into 1-2 inch pieces (optional)

  • 1/2 tsp. Garam Masala

  • 1/2 tsp. dry mango powder or amchoor. 1/2 tbs. lemon juice can be used instead of mango powder

  • 1 tbs. chopped coriander leaves

  • 1 tbs. mango pickle in oil, mashed (optional).


  1. Wash and prepare vegetables and keep aside. Aubergines should be kept in water until last minute, this will stop them from turning black.

  2. Heat oil in a wok or kadhai.

  3. Add cumin (or other) seeds and asafoetida powder and wait for seeds to splutter.

  4. Add ginger and fry for 10-15 seconds.

  5. Drain and add prepared vegetables (except tomatoes and coriander leaves), all the spices, (except garam masala and mango powder) and stir fry for a minute or two, until vegetables are well coated with spices. Stir in salt.

  6. Lower the heat to low-medium, cover and cook until tender, stirring from time to time. If the heat is low and the vegetables are fresh, no additional water is required. If necessary, add 1-2 tbs. water.

  7. Adjust salt/chillies after tasting.

  8. Add tomatoes, garam masala and mango powder or lemon juice.

  9. Mix well and turn the heat off.

  10. Stir in coriander leaves.

  11. Serve hot with dal and Chapatti


  • When using mustard seeds, remember to keep the lid on during the 'spluttering' process or they will get into far corners of your kitchen!

  • Instead of adding mango powder(amchoor) at the end, try adding 1 tsp. of mango pickle in oil, mashed. It is delicious!

  • You can use less oil for cooking, if you are trying to reduce fat in your diet.

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