Vangi batata rassa - Potato eggplant - Aloo baigan curry

No garlic onion Indian vegetable side dish

This Vangi babata rassa Potato eggplant aloo baingan curry recipe is a easy and fast cooking vegetable side dish.

There are many eggplant recipes that can be served as side dishes but this is one of the easiest.

Eggplant is also known as aubergine, brinjal. In Indian languages, it is known as baingan(Hindi), badnekai(Kannada), katrikai(Tamil).

You can serve it with chapati, paratha, naan or plain rice or jowar / bajra bhakri.

Ready vangi batata rassa - Aloo baingan subzi - Potato eggplant curry

This is a vegetable side dish with gravy. 'Rassa' means gravy. Make it as thick or thin as you want. You may visit Eggplant Potato subji for a Maharashtrian style dry subji.

How to make vangi batata rassa - eggplant potato - aloo baigan curry

Main ingredients for aloo baingan subji

potatoes - Aloo - Batata

Brinjal - vangi - eggplant

Ingredients for aloo baingan subji for 3-4 servings

Spices for vangi batata rassa

Eggplant (brinjal,baingan) round variety - 2 cups cut (about 3-4 eggplants)
Potatoes - 2 cups cubed
Salt - 1/2 teaspoon or according to taste
Red chili powder - 1/4 tsp or according to taste
Garam masala - 1/2 tsp
Fresh Coriander (cilantro) leaves - 1 tbsp chopped.
Sugar or jaggery(brown sugar) - 1/2 tsp or according to taste.
Fresh grated coconut(optional) - 1 tbsp

Ingredients for tempering

Vegetable oil - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Hing(asafetida) - 1/4 tsp
Turmeric powder- 1/4 tsp
Curry leaves (optional) - 4-5

Preparation for making vangi batata rassa

Wash eggplants and potatoes well. Remove potato skins with a peeler or a knife. If you wish, you may leave the skins on.

Cut eggplants/brinjals and potatoes in big pieces as shown below.

Cooking vangi batata rassa - potato eggplant - aloo baingan curry

Heat a pan and add vegetable oil that you normally use. I use filtered groundnut oil.
When oil is hot, add mustard seeds and cumin seeds. Let them crackle.
Add hing(asafetida) and turmeric powder.
Add curry leaves if using.

Add potato pieces and eggplant pieces.

Mix well with the tempering.
Cover and let cook for 2 minutes.

Add 1/2 cup water, cover and cook for 3-4 minutes.

Add the chili powder, garam masala, jiggery or sugar and salt, groundnut powder, fresh grated coconut. Add more water if needed.

Cover and cook for 4-5 minutes or till potato and eggplants are cooked to your liking.

Add coriander leaves. Mix well.

Cover and let rest for five minutes or till serving time.

Serve hot with chapati, paratha, naan or with plain rice.

Tips :

I usually keep proportion of eggplant and potato 50-50. But it can be changed according to your choice. You may reduce the quantity of brinjal or potato. Many times I add less brinjal than potato.

I have removed the potato skins today. You may or may not remove the potato skins. I sometimes leave potato skins on.

If you have boiled potatoes ready, you may use them and the cooking time will be reduced further.

Along with or instead of garam masala, you may add cumin powder (Jeera powder) and coriander powder (dhania powder).

Add more water if you like. If you are using boiled potatoes, add cut eggplants in the pan first. When they are cooked, add boiled and cut potatoes and all the other spices etc.