Baingan Sabji |Coconut brinjal/eggplant and potatoes curry | How to make Gujurati style Baingan aloo sabji
Coconut brinjal/eggplant and potatoes curry | Baingan Sabji is an easy and quick recipe to make. Coconut brinjal/eggplant and potatoes curry | Baingan Sabji is one of my favorites and have been eating this coconut brinjal/eggplant and potatoes curry | Baingan Sabji since childhood. Now, post-marriage, whenever I go home my mom always makes coconut brinjal/eggplant and potatoes curry | Baingan Sabji for me. So this time she also let me take a video while she was making it.
This coconut brinjal/eggplant and potatoes curry | Baingan Sabji is sweet and spicy. The sweetness comes from the coconut and the spiciness comes from the green chilies. This coconut brinjal/eggplant and potatoes curry | Baingan Sabji goes well with roti as well as steamed rice. The combination of potatoes and Brinjal together is very common in India. This Coconut brinjal/eggplant and potatoes curry | Baingan Sabji is made in different styles in different states of India. This coconut brinjal/eggplant and potatoes curry | Baingan Sabji recipe is inspired by Gujarati cuisine.
Coconut brinjal/eggplant and potatoes curry | Baingan Sabji
- Pressure cooker
- 300 grams brinjal/eggplant/baigan approx. 8 pieces
- 350 grams potatoes approx. 10 pieces
- 2 cups coconut
- 2 cups coriander
- 7 pieces green chilies
- 2 tablespoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 3 tablespoon oil
- 1/2 teaspoon asafoetida/hing
- Add coconut and green chilies in the blender and blitz away
- Empty the coconut mixture in the plate
- Add finely chopped coriander
- Add salt, turmeric, chili powder, asafoetida,
- Add coriander, and cumin powder
- Add 1 tablespoon oil and mix everything
- Cut the brinjal/eggplant/baigan and potatoes in half
- Pour 2 tablespoon oil in a pressure cooker and the chopped brinjal/eggplant/baingan
- Add the potatoes to it
- Add the coconut mixture to it
- Add 1 cup of water and cook
- Cook till the pressure cooker whistles for four times
- Garnish it with coriander
- Coconut brinjal/eggplant and potatoes curry | Baingan Sabji is ready!
- Roti or Palak Paratha
- You can replace the potatoes with sweet potatoes
- If you don’t have a pressure cooker, you can cook it in a pot as well.
Coriander Coconut Chutney is the most popular Chutney served with South Indian food. Idlis and Dosas are served as street food in India and you will always find it accompanied with Coriander Coconut Chutney. Now you can easily prepare this Coriander Coconut Chutney at home within minutes! Also, please check out the sweet version of Coconut Chutney and Tomato Chutney if you are willing to indulge with multiple Chutneys
Easy Coriander Coconut Chutney
- 5 pieces green chilly adjust the quantity according to your spicy level.
- 100 grams coconut roughly chopped
- 1 tablespoon salt
- 1 cup coriander
- 1/4 cup groundnuts
- 1/3 cup water
- In a blender, add green chilly,
- Add coconut,
- Add peanuts,
- Add coriander, salt, water, and blend it together.
- Coriander Coconut Chutney is ready
- Use fresh coconut, that will give a nice sweetness to the chutney.
- Instead of water, you can use coconut water as well.
- Do not store it for more than 5days.