Last Updated on 4 months by Neha Deshmukh

Spicy Potato & Brinjal Fry Recipe – Authentic Indian Vegetable Dish

Introduction

Oh, this one’s a favourite! I remember making this spicy potato and brinjal fry for the first time when I was just starting to experiment in the kitchen. It’s a simple dish, but the flavours are amazing. It’s the kind of comfort food that just feels like home, and it’s perfect as a side dish with dal and rice, or even as a quick evening snack with a cup of chai. You’ll absolutely love how easy it is to whip up!

Why You’ll Love This Recipe

This Spicy Potato & Brinjal Fry (Aloo Baingan Fry, as it’s often called) is a classic Indian vegetable dish for a reason. It’s quick, flavourful, and uses ingredients you probably already have in your pantry. It’s a wonderfully satisfying vegetarian option, and the combination of soft potatoes and slightly smoky brinjal is just divine. Plus, it’s easily adaptable to your spice preference!

Ingredients

Here’s what you’ll need to make this delicious fry:

• 200 grams potatoes (about 2 medium), cut into wedge-shaped pieces
• 200 grams brinjals (eggplant), cut into wedge-shaped pieces
• 2 tablespoons mustard oil
• 3 green chillies, slit lengthwise
• 1 teaspoon red chilli powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon dry mango powder (amchur)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make a big difference!

Mustard Oil: The Authentic Flavor

Mustard oil is key to getting that authentic Indian flavour. It has a pungent aroma that mellows out beautifully when heated. If you’re not used to it, start with a little less and adjust to your liking. (2 tablespoons / 30ml)

Brinjal Varieties: Choosing the Right Type

I prefer using the long, slender Indian brinjals for this recipe, but any variety will work. Just make sure they feel firm and have smooth, shiny skin.

Spice Blend: Balancing Heat and Tang

The spice blend is where the magic happens! Red chilli powder provides the heat, turmeric adds colour and earthy flavour, cumin and coriander give it depth, and dry mango powder (amchur) adds a lovely tangy kick. Don’t be afraid to adjust the amounts to suit your taste.

Regional Variations in Spice Levels

Spice levels in Indian cooking vary hugely from region to region! In some parts of India, they’d add a pinch of asafoetida (hing) to the oil for extra flavour. Others might include a dash of garam masala at the end. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your potatoes and brinjals into roughly wedge-shaped pieces. They don’t need to be perfect – rustic is good!
2. Heat the mustard oil in a pan over medium heat. Once it’s hot (but not smoking!), add the slit green chillies and sauté for just a few seconds until fragrant.
3. Now, add the potato and brinjal wedges to the pan. Give them a good stir and cook for about a minute, just to coat them in the oil.
4. In a small bowl, mix together the red chilli powder, turmeric powder, cumin powder, coriander powder, dry mango powder, and salt. This is your spice blend!
5. Sprinkle the spice blend over the vegetables in the pan and mix well, ensuring everything is nicely coated.
6. Cover the pan and cook for about 10 minutes on medium flame, stirring occasionally to prevent sticking.
7. Uncover the pan and continue cooking for another 5 minutes, or until the vegetables are tender and lightly crisped. You want them to be cooked through but still have a little bit of bite.
8. Finally, garnish with fresh coriander leaves before serving. And that’s it!

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Perfect Crisp-Tender Texture

The key is to not overcrowd the pan. If you have too many vegetables, they’ll steam instead of fry. Cook in batches if necessary.

Controlling the Spice Level

Start with less chilli powder and add more to taste. Remember, you can always add more spice, but you can’t take it away!

Using the Right Pan for Even Cooking

A heavy-bottomed pan or cast iron skillet works best for even heat distribution.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce red chilli powder to ½ teaspoon.
• Medium: Use 1 teaspoon red chilli powder.
• Hot: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.

Festival Adaptation: Navratri/Fasting-Friendly Version

During Navratri fasting, you can skip the brinjals and just make a potato fry. Some people also add a pinch of rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Spicy Potato & Brinjal Fry is incredibly versatile. Serve it with:

• Dal and rice
• Roti or naan
• Yogurt (raita) to cool things down
• As a side dish with any Indian meal

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It won’t be quite as crispy, but still delicious!

FAQs

Let’s answer some common questions:

What type of oil can I use if I don’t have mustard oil?

While mustard oil is traditional, you can use vegetable oil or sunflower oil as a substitute. The flavour won’t be quite the same, but it will still be tasty.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prep the vegetables and spice blend ahead of time. Store them separately and combine just before cooking.

How do I prevent the brinjals from becoming bitter?

Salting the brinjals for about 30 minutes before cooking can help draw out some of the bitterness. Rinse them well before using.

What is dry mango powder (amchur) and where can I find it?

Amchur is made from unripe green mangoes that are dried and ground into a powder. It adds a lovely tangy flavour. You can find it at Indian grocery stores or online.

Can I add other vegetables to this fry?

Absolutely! You can add cauliflower, beans, or even peas. Just adjust the cooking time accordingly.