Baingan ki sabzi is a wonderful and versatile dish that is made in every household. But did you know that you can make this age-old recipe even more delicious by giving it a new twist? In this article, we will tell you how to make a wonderful Baingan ki sabzi that is easy to make and delicious to eat. So what are you waiting for, let’s get started!
Ingredients
250 gms baby brinjals
For the masala
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp fennel seeds
2 tsp mustard seeds
1 inch cinnamon stick
3 cloves
10 black peppercorns
2 green cardamoms
8 garlic cloves
1 inch ginger piece
2 green chillies
½ tsp turmeric powder
4 tbsp water
For the tadka and sabzi
1 tbsp mustard oil (for frying)
2 tbsp mustard oil (for making gravy)
½ tsp cumin seeds
2 pinches asafoetida
1 tsp red chilli powder
2 mashed tomatoes
Salt to taste
1 cup water
Coriander leaves, finely chopped (for garnishing)
Method of preparation
1. Prepare the brinjals (Baingan Taiyar Karen)
First of all, wash the brinjals well and dry them. Now cut the stalk part of the brinjal a little and then cut and remove the thorns attached to the brinjal. Prepare all the brinjals in this way.
2. Fry the Brinjal
Make four long cuts in the middle of the brinjal, make sure that the stalk part remains attached. Now apply some salt on the cut brinjals so that the brinjals do not turn black and get cooked quickly.
Heat 1 tablespoon mustard oil in a pan. Fry the brinjals on medium flame for 6-7 minutes by turning them.
3. Prepare the Masala
Put 1 teaspoon cumin seeds, 2 teaspoons coriander seeds, 1 teaspoon fennel seeds, 2 teaspoons mustard seeds, 1 inch cinnamon stick, 3 cloves, 10 black peppercorns, 2 green cardamoms, 8 garlic cloves, 1 inch ginger piece, 2 green chillies, ½ teaspoon turmeric powder and 4 tablespoons water in a mixer jar and grind it. Grind the paste finely.
4. Prepare the gravy (Gravy Taiyar Karen)
Now heat 2 tablespoons of mustard oil in the same pan.
When the oil is hot, add ½ teaspoon cumin seeds and 2 pinches of asafoetida and fry for a few seconds on low flame.
After frying the cumin seeds and asafoetida, add 1 teaspoon red chili powder and mix well.
Now add the ground masala to it and mix well and fry the spices till the oil separates from the spices.
When the oil separates from the spices, add 2 mashed tomatoes, salt as per taste and stir well. After stirring, cover the pan and cook the tomatoes for 3-4 minutes and stir once or twice in between so that the masala does not burn.
After cooking the tomatoes for 4 minutes, make gravy in the vegetable by adding 1 cup water and mix the gravy well. After this, let the gravy come to a boil.
5. Add the eggplant and cook the vegetable
After the gravy comes to a boil, add the fried eggplant and cover the vegetable and cook on medium to low flame for 15 minutes and keep stirring in between.
6. Garnish and serve the vegetable
After 15 minutes, turn off the gas and add some finely chopped coriander leaves on top and stir the vegetable once.
There you go, your amazing eggplant vegetable is ready! Serve it hot with roti, rice or paratha and enjoy eating.
Tips
If you want, instead of frying the eggplant, you can also roast them in the oven. For this, make a slit in the middle of the eggplant and brush it with olive oil and then bake them at 180 degrees Celsius for 20-25 minutes or until they become soft.
If you like a spicier vegetable, you can increase the amount of green chillies.
You can also add some chopped curry leaves to the vegetable as per your liking.
So what are you waiting for, try this simple recipe and enjoy your delicious meal.
