Saturday, September 26, 2009

Baingan Ki Sabji (Eggplant dry curry)

Cooked in mustard oil and seasoned with panch phoran, eggplant sabji literally takes few minutes to cook.



  • Heat the 3 tbsp of oil in a wide, preferably non stick frying pan over medium high flame.
  • When hot, put in the panch phoran seeds. As soon as the seeds stop spluttering, add ginger garlic paste and fry for a minute.
  • Now put in chili flakes, coriander powder, turmeric powder, red chili powder and salt. Stir and cook for a minute.
  • Now put in eggplant wedges and onion pieces; and mix gently. Cover the pan turn heat to medium low and cook for about 5-8 minutes, stirring in between, until eggplant is tender.
  • Mix chat masala and lemon juice.
  • Serve hot with Dal of your choice and hot roti (Indian flat bread).

Do You Know?

The name eggplant, used in the United States, Australia, New Zealand and Canada refers to the fact that the fruits of some 18th century European cultivars were yellow or white and resembled goose or hen's eggs.


Atsuko said...

We tried this last weekend. It was SOOOOOO good! It was the best eggplant Indian dish I made. All of my family members really enjoyed it! Thank you for the wonderful recipe!

Nidhi Raizada said...

Thanks Atsuko

Smita Bharti said...

Just tried it out, was GREAT!!! Thanks for posting!

Nidhi Raizada said...

thanks Smita Bharti....