Pakistani · beginner
Sindhi Aloo Baingan Masala
A vibrant home-style dry vegetable curry featuring pan-crisped potatoes and tender eggplant tossed with cumin seeds, turmeric, and tangy mango powder.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a wide skillet over medium heat, add cumin seeds and nigella seeds, and allow them to sizzle for 30 seconds.
- 02
Add potato cubes with a pinch of salt, cover skillet, and cook for 8 minutes until potatoes begin to soften.
- 03
Add eggplant wedges to skillet, toss well with potatoes, and cook uncovered for 6 minutes until eggplant starts browning.
- 04
Sprinkle ground turmeric, Kashmiri red chili powder, and ground coriander over vegetables, stirring gently to coat.
- 05
Lower heat, cover skillet, and cook for 6 minutes until both potatoes and eggplant are tender to a fork.
- 06
Uncover skillet, turn heat to medium, stir in amchur dry mango powder, and sauté for 2 minutes to crisp edges.
- 07
Remove from heat, garnish with chopped fresh cilantro, and serve immediately with hot flatbread.
A LITTLE KITCHEN KNOW-HOW
Sukhi Subzi Steaming
Cooking vegetables directly in whole spices and oil under a tightly fitted lid to tenderize with internal steam before pan crisped finish.
Notes from the kitchen
- Cooking potatoes briefly before adding eggplant ensures both vegetables finish cooking simultaneously without eggplant turning mushy.
- Adding amchur dry mango powder at the end preserves bright citrus tang without scorching.
- Original home-cooking adaptation inspired by Pakistani; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
