Indian potatoes with eggplant (Aloo Bangan)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 94.0
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 453.8 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.5 g

View full nutritional breakdown of Indian potatoes with eggplant (Aloo Bangan) calories by ingredient


Introduction

My variation of this simple and traditional Pakistani / Indian dish. Not as spicy and the vegetables are still al dente. This is one of my favorite dishes, but it's not my kids' favorite. My variation of this simple and traditional Pakistani / Indian dish. Not as spicy and the vegetables are still al dente. This is one of my favorite dishes, but it's not my kids' favorite.
Number of Servings: 6

Ingredients

    250 gm red potatoes, diced
    150 gm egplant, diced
    1 lg onion, chopped
    1 tomato, diced
    2 tbsp oil
    1 1/2 c water
    1 tsp salt
    1 tsp ground coriander
    1/2 tsp red cayanne pepper
    1/4 tsp turmeric

Directions

Dice vegetables with skin on. Soak in water while slicing onions and tomato. Heat oil in a wok or large skillet. Saute onions till golden. Add spices and tomatoes and a little water. Mix well. Add abuot 1 cup water and the potatoes. Cover and cook for 5 minutes. Then add eggplant and remaining water. Cover and simmer on med low heat till vegetables are tender.

Serve over basmati rice or with fresh chapati. Can be served as side dish.

Number of Servings: 6

Recipe submitted by SparkPeople user MAREN_MN.