Name: Rasedar Aloo Baingan
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 medium Potato, peeled and cut into large chunks; 250 g Eggplant, cut into chunks, soaked in water; 1 medium Onion, finely sliced; 2 medium Tomato, roughly chopped; 4 clove Garlic, crushed or finely minced; 2 Green Chili Pepper, slit; 2 tbsp Mustard Oil, highly recommended for flavor; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, adjust to taste; 1½ tsp Ground Coriander, dhania; ½ tsp Garam Masala, sprinkled at the end; 1 tsp Salt, to taste; 1½ cup Water, for the rassa (gravy); 2 tbsp Coriander Leaves, chopped for garnish

40 mintotal

30 min hands-on10 min hands-off

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat the mustard oil in a pressure cooker or deep pan until it reaches smoking point. Lower the flame and add cumin seeds.
Add the crushed garlic and slit green chillies. Sauté for a few seconds until the garlic turns golden.
Add the sliced onions and fry until they are soft and translucent.
Add the chopped tomatoes along with turmeric, red chilli powder, coriander powder, and salt. Cook until the tomatoes break down and the masala leaves oil.
Drain the brinjals from the water and add them to the masala along with the potato chunks. Sauté the vegetables on medium heat for 3-4 minutes to coat them nicely in the spices.
3–4 min
Pour in the water. If using a pressure cooker, secure the lid and cook for 2 whistles on medium heat. If cooking in an open pan, cover and simmer for 15 minutes until both vegetables are fork-tender.
15 min
Once cooked, slightly mash a few pieces of potatoes and brinjals into the gravy with the back of your spoon. This naturally thickens the 'rassa'.
Sprinkle garam masala, garnish with fresh coriander, and serve hot.

How to tell it's done

A light, flavorful liquid broth (rasedar) holding ultra-soft, almost collapsing chunks of brinjals and well-cooked potatoes.

Nutrition

Per serving, from 2 servings.

387kcal

Where the calories come from

Protein8.3 g8%
Carbohydrate59.3 g58%
Fat15.4 g34%

Saturated fat: 1.9 g
Fibre: 12 g
Sodium: 1196 mg
Potassium: 1679 mg
Calcium: 115 mg
Iron: 4.1 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Do not over-mash the vegetables; the charm of this homestyle dish lies in having distinct chunks of melt-in-the-mouth potatoes and brinjals swimming in a spicy broth.

What to serve it with

A staple UP and North Indian lunch, strictly meant to be eaten with plain Phulkas or mixed with plain steamed rice.

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Ingredients