Brij Baingan Sabzi
Veg
Vegan
Brinjal (aubergine) cooked in mustard oil with asafoetida, dried chillies, and dried mango powder — the Brij sattvic interpretation of baingan bhartha's relative, keeping the smoky vegetable flavour at the centre without the onion-garlic base.
Cuisines
Brij
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 2 medium | eggplants (baingan) |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fennel seeds |
| 1 pinch | asafoetida (hing) |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1 cup | yogurt |
| 1 teaspoon | sugar |
| 1 | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Wash and pat dry the eggplants. Cut them into medium-sized cubes.
- 2 Heat mustard oil in a pan until it starts to smoke lightly.
- 3 Add cumin seeds, fennel seeds, and a pinch of asafoetida. Let them splutter.
- 4 Add the eggplant cubes to the pan and sauté for 5-7 minutes on medium heat.
- 5 In a bowl, mix yogurt with turmeric powder, red chili powder, coriander powder, garam masala, sugar, and salt.
- 6 Lower the heat and add the yogurt mixture to the pan with the eggplants. Stir well to coat the eggplants.
- 7 Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally, until the eggplants are tender and the oil separates.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For a smokier flavor, roast the eggplants over an open flame before cutting them.