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Panch Phoran Potato Brinjal Fry / Potato Eggplant Fry / Aloo Aur Baingan Sabzi

Akum Raj Jamir
An absolutely flavorful side dish which is quick and easy to prepare and taste insanely delicious. It pairs perfectly with rice, puri or any flatbread.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Side Dish
Cuisine bengali cuisine, Indian
Servings 3


  • frying pan


  • 2 nos potatoes
  • 150-200 grams brinjal
  • 2 nos green chilly slit
  • 1 medium onion chopped
  • 1 medium tomato chopped
  • 1 tablespoon panch phoran mix
  • ½ teaspoon turmeric powder
  • ½ tsp chilly powder
  • ½ teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • salt as per taste
  • 2-3 tablespoon mustard oil or any refined oil
  • water as required


  • Peel the potatoes and sliced them length wise medium thickness.
  • Cut the brinjal length wise medium thickness and soak in water until used.
  • Heat oil in a pan. Add the panch phoran and let it splutter.
  • Add chopped Onion, chillies and saute till it turns soft.
  • Add tomatoes and saute till it turns mushy.
  • Add the turmeric powder, chilly powder, roasted coriander powder and saute for a minute.
  • Add the potatoes, brinjal, salt to taste, mix well and saute for about 5 minutes on high heat.
  • Reduce the heat to low, cover the pan and cook for 10-15 minutes or until the potatoes and brinjal is cooked completely.
  • Add the garam masala powder, give a quick stir and take off the heat.
  • Serve it as a side dish with rice, roti, chapati etc.
Keyword brinjal fry, panch phoron potato fry, potato brinjal fry, potato brinjal stir fry, potato fry