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baigan aloo ki sabzi
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5 from 1 vote

Baigan aloo suwa ki sabzi

Potato Brinjal and Dill stir fry- A simple and delicious curry - a specialty of Uttar Pradesh
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish, Tiffin recipes
Cuisine: Uttar Pradesh Cuisine
Keyword: baigan aloo suva ki sabzi, dill leaves, potao brinjal, vegan recipe
Servings: 6 person
Author: Anjana Chaturvedi

Ingredients

  • 500 gms Brinjals / Baingan
  • 500 gms Potatoes / Aloo
  • 450 gms Spinach / Palak
  • 2 cup Dill Leaves/ suwa bhaji/ shepu chopped
  • 1/2 cup Green Peas / Hari Matar
  • 1 medium size Tomatoes / Tamatar
  • 3 Green Chillies / Hari Mirch
  • 1.5 inch Ginger / Adrak chopped
  • To taste Salt / Namak
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1 tsp Mango Powder / Amchoor Powder

Tempering/tadka/waghar

  • 1/2 tsp Mustard Seeds / Rai *
  • 1/4 tsp Fenugreek Seeds / Methidana
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1/3 tsp Asafoetida / Hing powder
  • 4 tbsp Mustard Oil / Sarso ka tel

Instructions

  • Wash and chop spinach and dill leaves(remove the hard and thick stems of spinach and dill and use the tender ones)
  • Chop brinjal and potato into medium size pieces.(peeling potato is optional)
  • Heat oil in a pan and add the tempering/tadka spices and let them crackle on low heat.
  • Now add chopped potato ,peas, green chilies ,turmeric and salt and mix. cover with a lid and cook for 2-3 minutes on low heat.
  • Now add brinjal, tomato, suva, ginger, chili powder, coriander powder and mix.
  • Cook for 3-4 minutes or till half done.
  • Now add chopped spinach and mango powder ,mix and cook on medium heat till done
  • Serve with any paratha ,poori or any Indian bread or Rice