Aloo Baigan (Spiced Potato Aubergine) is a flavourful and hearty vegetarian Indian recipe of aubergine and potatoes cooked in a spiced onion tomato gravy.
‘Aloo’ is potatoes in Hindi and ‘baigan’ is aubergine/eggplant. Aubergine and potatoes are both versatile vegetables which soaks up all the flavours you put in them. Growing up, I wasn’t always a fan of eating aubergine and my mother usually only made ‘baigan bharta’ at home. The first time I tried aloo baigan was at a small home run restaurant in London. It really converted me, and instantly became one of my favourite dishes! Whenever I make this dish, I am always teleported to that era of my life. Believe me when I say that this recipe can convert someone who does not like aubergine to someone who loves them just like me!
There are numerous versions of aloo baigan including regional and family variations. Trust me when I say that it’s the combination of aloo and baigan which makes this dish so delicious. This recipe features in most Indian restaurants world over but you will only find this in small eateries or dhaba’s in India as it is a home cooked everyday food. I just love the simplicity of this dish as it is super simple and easy to follow.
Just pair it with a side of some roti, paratha, naan or steamed rice and your delicious meal will be ready.
