Roasted Baingan Aloo Curry is a delicious and flavorful vegetarian recipe. The combination of eggplant, tomato, garlic, and green chilies is roasted on a grill or stovetop until it becomes aromatic and tender. After roasting, the ingredients are mashed and cooked with spiced masala separately. Once mixed well, the dish is simmered to perfection, making it ready to serve.
I
have also shared another version of Achari Baingan Aloo and Baigan Bharta in my
previous blog post, which you can visit for more variations. This roasted
baingan aloo curry goes with chapattis and Naan
For detailed recipes step by step watch my video.
My Latest Video Roasted Baingan Aloo Curry:
I love eggplant in every form. Whether it’s made curry-style, Katla-style, bharta, or fried with besan, I like them all! What’s your favorite way to eat eggplant? I would love to know.
Recipe Note:
- To roast eggplant, tomatoes, and chilies, use a grill or stovetop grill instead of roasting them directly over a gas flame, as this can be harmful to your health. Roasting them over a wood or charcoal fire is a safe alternative and also adds a delicious smoky flavor.
- For this recipe, use small, seedless brinjal for better flavor.
- If available, you can use seasoned purple, green brinjal, or even white baingan.
- Using mustard oil will enhance the taste of roasted aloo baingan curry
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First, make slits on the eggplant so it roasts more easily and quickly. Then, place some peeled garlic cloves in the slashes of the eggplant.
Heat your grill or stovetop to a suitable temperature. I placed the
eggplant, green chili, and tomatoes on the grill.
Next, begin roasting the vegetables by flipping them over
on a low to medium flame. Keep roasting until they become soft and tender. Keep roasting until becomes soft and tender
Here
I prepared some onion, green chilies, garlic, and potatoes after that washed
them.
Once
the veggies are well roasted, remove them from the grill. Next, peel and mash
them thoroughly.
In
a pan/wok add cooking oil and heat it then fry potatoes cubes for around 3-4
minutes over medium flame.
In
the same pan, add oil along with cumin seeds and fenugreek seeds. Let them
crackle for about a minute, then add chopped onions, green chilies, and garlic
to the oil.
Sauté the onions for 2 minutes, then start adding the powdered spices: red chili powder, turmeric powder, chili flakes, black pepper, and salt.
Add a little hot water, mix well put the lid on, and cook the masala until the oil separates.
Once that happens, add the pre-fried potatoes and fresh curry leaves. Stir to
mix well.
Next,
add the roasted mashed vegetables to the masala and continue mixing over
medium-low heat.
If you prefer a little gravy in the curry, you can add half a cup of hot water, though this is optional. Otherwise, the authentic roasted baingan aloo curry typically doesn’t require any additional water.
Once it starts bubbling, turn down the flame and simmer the baingan aloo curry for about 10 minutes.
Roasted
aloo baingan curry is ready to serve
Transfer to the serving bowl.
Serve with chapattis,naan , and rice.
Roasted Baingan Aloo Curry is a delicious and flavorful vegetarian recipe. The combination of eggplant, tomato, garlic, and green chilies is roasted, the ingredients are mashed and cooked with spiced masala separately
Ingredients for roasting:
- 2 medium size, eggplants/baingan
- 1 medium size, tomato
- 3 pcs, green chilies
- 2-3 garlic cloves
For Masala:
- 2-3 small-medium size onion chopped
- 1 garlic clove chopped
- 1 pcs, green chilies chopped
- 1 tsp, red chili powder
- 1/2 tsp, turmeric powder
- 1/2 tsp, black pepper powder
- 1/3 tsp, chili flakes
- Salt to taste
- 8-10 curry leaves fresh
Other ingredients:
- 2 medium size, potatoes cubes half fried
- 1/2 cup, mustard oil
How to make Roasted Baingan Aloo Curry:
Roasting
veggies on stovetop grill:
First, make slits on the eggplant so it roasts more easily and quickly. Then, place some peeled garlic cloves in the slashes of the eggplant. Heat your grill or stovetop to a suitable temperature. I placed the eggplant, green chili, and tomatoes on the grill.
Next, begin roasting the vegetables by flipping them over on a low to medium flame. Keep roasting until they become soft and tender. keep roasting until becomes soft and tender
Cutting
veggies for curry:
Here I prepared some onion, green chilies, garlic, and potatoes after that washed them
Mash roasted veggies:
Once the veggies are well roasted, remove them from the grill. Next, peel and mash them thoroughly.
Pre-fry
the potatoes:
In a pan/wok add cooking oil and heat it then fry potatoes cubes for around 3-4 minutes over medium flame
Cooking
baingan aloo curry:
In the same pan, add oil along with cumin seeds and fenugreek seeds. Let them crackle for about a minute, then add chopped onions, green chilies, and garlic to the oil.
Sauté the onions for 2 minutes, then start adding the powdered spices: red chili powder, turmeric powder, chili flakes, black pepper, and salt. Add a little hot water, mix well put the lid on, and cook the masala until the oil separates. Once that happens, add the pre-fried potatoes and fresh curry leaves. Stir to mix well.
Next, add the roasted mashed vegetables to the masala and continue mixing over medium-low heat.
If you prefer a little gravy in the curry, you can add half a cup of hot water, though this is optional. Otherwise, the authentic roasted baingan aloo curry typically doesn’t require any additional water.
Once starts bubbling turn down the flame and simmer baingan aloo curry for about 10 minutes
Roasted aloo baingan curry is ready to serve
Transfer to the serving bowl and Serve with chapattis, naan, and rice.
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