Eggplant & Green Bean Recipe – Authentic Indian Potato Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Eggplant & Green Bean Recipe – Authentic Indian Potato Stir-Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting veggie dish that’s packed with flavor. This Eggplant & Green Bean Stir-Fry with potatoes is exactly that. It’s a simple, rustic Indian recipe that my grandmother used to make, and it instantly transports me back to her cozy kitchen. It’s become a staple in my home, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just another vegetable stir-fry. It’s a beautiful blend of textures and tastes – tender potatoes, slightly softened eggplant, and crisp-tender green beans, all coated in a warm, aromatic spice blend. It’s surprisingly easy to make, perfect for a weeknight meal, and incredibly satisfying. Plus, it’s a fantastic way to get your veggies in!

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 8.10 oz Eggplant
• 8.55 oz Flat Green Beans
• 5.70 oz Potatoes
• 1 teaspoon Salt (plus extra for eggplant)
• 1 teaspoon Turmeric Powder
• 1 tablespoon Oil
• 1 teaspoon Nigella Seeds (Kalonji)
• 1 tablespoon Bhaaja Moshla
• 1 inch Fresh Ginger, grated
• 2 Green Chilies, finely chopped
• Few Fresh Cilantro Leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

Eggplant Varieties for Indian Cooking

Indian cooking often uses the long, slender varieties of eggplant, but any kind will work! I prefer the Indian variety when I can find it, as it has a slightly sweeter flavor and fewer seeds. Globe eggplants are perfectly fine too, just make sure to scoop out some of the seeds.

The Significance of Nigella Seeds (Kalonji)

Don’t skip the nigella seeds! They add a unique, slightly peppery, and onion-like flavor that’s so characteristic of Indian cuisine. They also pop beautifully in the hot oil, adding a lovely textural element.

Understanding Bhaaja Moshla – A Regional Spice Blend

Bhaaja Moshla is a dry roasted spice blend, common in Bengali cuisine. It’s a mix of spices like cumin, coriander, fennel, and sometimes fenugreek. You can find it at Indian grocery stores, or make your own (there are tons of recipes online!). It adds a wonderful depth of flavor.

Choosing the Right Potatoes

I like to use Yukon Gold potatoes for this recipe because they hold their shape well and have a lovely buttery flavor. Red potatoes also work great. Avoid russet potatoes, as they tend to fall apart during cooking.

Fresh Ginger vs. Ginger Paste

Freshly grated ginger is always best! It has a brighter, more vibrant flavor than ginger paste. But if you’re short on time, a tablespoon of ginger paste will do in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, trim the green beans and slice them into 1-inch pieces. Peel the potatoes and cut them into wedges – halve them if they’re large.
2. Now, slice the eggplant slightly larger than the beans and potatoes. Place it in a bowl and toss with about ½ teaspoon of salt and ½ teaspoon of turmeric. This helps draw out some of the bitterness and prevents discoloration. Let it sit for about 10 minutes.
3. Heat the oil in a large pan or wok over medium heat. Once hot, add the nigella seeds. Wait for them to sizzle – that’s when you know they’re ready to release their flavor!
4. Add the potatoes, the remaining salt, and turmeric to the pan. Stir well to coat, then cover and cook for about 5 minutes, stirring occasionally, until the potatoes are starting to soften.
5. Add the green beans, eggplant (squeeze out any excess water!), grated ginger, bhaaja moshla, and green chilies. Mix everything together really well.
6. Pour in about ½ cup of water into the pan. Cover and simmer for another 10 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
7. Finally, garnish with a generous sprinkle of chopped cilantro and serve warm!

Expert Tips

Want to take this recipe to the next level? Here are a few of my go-to tips:

Achieving the Perfect Texture

Don’t overcook the vegetables! You want them to be tender, but still have a little bit of bite.

Controlling Spice Levels

Adjust the number of green chilies to your liking. Remove the seeds for a milder heat.

Preventing Eggplant from Discoloring

Salting the eggplant is key to preventing it from turning brown. It also helps to reduce its bitterness.

Mastering the “Bhaaja” Technique

“Bhaaja” refers to dry roasting spices, which intensifies their flavor. If you’re making your own Bhaaja Moshla, make sure to roast the spices until fragrant.

Variations

This recipe is super versatile! Here are a few ways to customize it:

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use 1 green chili or omit it altogether.
• Medium: Use 2 green chilies.
• Hot: Use 3-4 green chilies or add a pinch of cayenne pepper.

Regional Variations – Bengali, Gujarati, or Punjabi Style

My family has made this in different ways depending on who was cooking! My aunt in Gujarat adds a pinch of sugar for a touch of sweetness. My friend from Punjab likes to add a little amchur (dried mango powder) for a tangy flavor.

Serving Suggestions

This stir-fry is delicious served with a side of fluffy basmati rice or warm roti. A dollop of yogurt on the side is also a lovely addition. It’s also great as part of a larger Indian thali (platter).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

Can I use frozen green beans in this recipe?

Yes, you can! Just add them directly to the pan with the potatoes, as they don’t need as much cooking time.

What is Bhaaja Moshla and where can I find it?

Bhaaja Moshla is a dry roasted spice blend, commonly used in Bengali cuisine. You can find it at Indian grocery stores, or online.

Can this dish be made ahead of time?

You can prep the vegetables ahead of time and store them in the fridge. But it’s best to cook the stir-fry just before serving for the best texture.

How can I adjust the level of heat in this stir-fry?

Adjust the number of green chilies, or remove the seeds for a milder heat.

What type of rice or roti pairs best with this dish?

Basmati rice or warm roti are classic pairings.

Is it necessary to salt the eggplant, and why?

Yes, salting the eggplant helps to draw out some of the bitterness and prevents it from discoloring. It’s a simple step that makes a big difference!