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Alu Brinjal: Simple Indian Dish

This is really one of my favorite Indian dishes, it is so simple to make and its packed with flavor! If your an eggplant fanatic like me, you'll love it :3

4.0 · 1 reviewsRecipe card by IHeartBobertEditorial by recipesvibrant · Updated October 13, 2026
VegetableLow ProteinVeganLow Cholesterol< 60 Mins
Alu Brinjal: Simple Indian Dish

Total time

35 min

Servings

1

Calories

147.8

Category

Potato

Alu Brinjal is a classic, comforting Indian stir-fry that brings together the earthy sweetness of potatoes and the tender texture of eggplant. This simple vegan dish is naturally low in cholesterol and protein, making it a perfect light side dish or a wholesome main course when served with roti or steamed basmati rice. Ready in just 35 minutes, this recipe is ideal for quick weeknight dinners.

Ingredients

Makes 1 serving

  • 3 black mustard seeds
  • 1/2 russet potato
  • 1 eggplant
  • 1 turmeric
  • 1 cumin
  • 1 salt
  • 1 garlic paste
  • 1 tomatoes
  • 1/2 cilantro

Method

  1. *Garlic Cayenne paste: 4 cloves of garlic pulverized, 1 teaspoon cayenne pepper (more if you want), 1 teaspoon ground cumin mashed into the garlic. It helps to put a little sea or kosher salt in to act as an abrasive.

  2. Heat oil over medium in large saucepan, add mustard seeds. Once seeds begin to pop, add potato and eggplant and stir-fry for a few minutes (if the start sticking a lot, add a little more oil).

  3. Add the dry spices and salt and continue stir-frying for a few minutes until all spices are well blended; mix in garlic paste, breaking up any lumps.

  4. Add 3/4 cup water (you may need more, maybe not; 3/4 cup is a good starting point), lower heat and cover pan.

  5. Cook about 15 minutes or until the eggplant and potatoes are soft. If the sauce begins to dry up add a little more water.

  6. Add tomato and cook two or three more minutes.

  7. Garnish with chopped cilantro if you wish.

Cook's notes

  • Cut the potatoes and eggplant into uniform, bite-sized cubes to ensure they cook evenly.
  • Soak the chopped eggplant in salted water for 10 minutes before cooking to remove any bitterness.
  • Add a splash of water and cover the pan during the last few minutes of cooking to help the potatoes soften without burning.
  • Garnish with freshly chopped cilantro for a pop of color and a burst of fresh flavor.

Easy swaps

  • Use sweet potatoes for a slightly sweeter flavor profile.
  • Swap regular eggplant for Japanese eggplant for a thinner skin and creamier texture.
  • If you prefer a spicy kick, add fresh green chilies or extra red chili powder.
  • Use avocado oil or coconut oil instead of vegetable oil for a different nutritional profile.

Frequently asked

Is Alu Brinjal vegan?

Yes, this traditional recipe is 100% vegan, utilizing plant-based ingredients like potatoes, eggplant, and aromatic spices.

Can I make this dish without oil?

Yes, you can use a non-stick pan and sauté the vegetables with a splash of water or vegetable broth to keep it oil-free.

How do I stop the eggplant from turning brown?

Place the cubed eggplant in a bowl of water with a pinch of salt until you are ready to cook to prevent oxidation.

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