Baingan Pyaz Ki Sabzi
Baingan pyaz ki sabzi is a simple dry sabzi of aubergine and onion, cooked in mustard oil with garlic and green chilli.
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35 mintotal
25 min hands-on10 min hands-off
Prep 10 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes soaking time.
Method
Heat the mustard oil in a wide pan or kadai until it begins to smoke. Reduce the heat and add the cumin seeds to crackle.
Add the crushed garlic and slit green chillies. Sauté for a few seconds until the garlic turns golden brown.
Drain the brinjal (baingan) wedges completely from the water and carefully add them to the pan. Stir to coat them in the flavored oil.
Add the thickly sliced onions immediately after the brinjal. Mixing them now ensures the onions soften without burning while the brinjal cooks.
Sprinkle turmeric powder, red chilli powder, coriander powder, and salt. Mix thoroughly.
Cover the pan and cook on low-medium heat for several minutes, stirring gently occasionally. Brinjal cooks quickly and will collapse into a soft texture.
Once the brinjal is completely tender and the onions are sweet and translucent, remove the lid. Sprinkle the dry mango powder (amchur).
Turn the heat up slightly and roast for a final 2 minutes to dry up any excess moisture. Turn off the heat, garnish with fresh coriander, and serve.
2 min
How to tell it's done
Melt-in-the-mouth, buttery brinjal wedges entwined with soft, sweet, caramelized onions, finished with a tangy dry spice coat.
Nutrition
Per serving, from 2 servings.
245kcal
Where the calories come from
- Protein4.1 g6%
- Carbohydrate27.5 g42%
- Fat15 g52%
- Saturated fat
- 1.8 g
- Fibre
- 8.1 g
- Sodium
- 1178 mg
- Potassium
- 670 mg
- Calcium
- 82 mg
- Iron
- 2.2 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Avoid over-stirring once the brinjal starts softening, or it will mash entirely into a paste. Let the wedges retain some of their shape.
What to serve it with
An incredibly quick, humble sabzi that pairs flawlessly with plain Chapatis or as a side to Arhar Dal.
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