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
Build a full meal around Brij Baingan Sabzi
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
2 medium | Eggplant , small |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Fennel Seed |
|
1 pinch | Asafoetida |
|
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 | Cilantro , 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.