Recipes – SAUTEED AUBERGINE (baigan ki sabji)

Aubergines are rich in antioxidants, low calorie and a great source of dietary fibre. There are several varieties of aubergines around the world. It is an incredibly versatile vegetable which can be prepared in many different ways.

Here, I give you, simple and delicious recipe that is quick to make. The aubergine is sauteed with onion, tomato along with very few spice ingredients. This dish becomes more flavoursome due to nice pungent aroma of the fenugreek seeds, making it unique and tasty. Serve this delicious side dish with warm steamed rice or can be scooped with rotis or bread too.

Sauteed aubergine along with onion, tomato with the pungent aroma of fenugreek seeds and few spice ingredients.

recipes

prep time : 5 mins, cooking time : 15 mins, cuisine : Indian, author : gloria

Ingredients

2 medium sized aubergine/eggplant/baigan

1 onion chopped

1 tomato chopped

1 tsp ginger-garlic paste

1/2 tsp mustard seeds/rai

8-9 nos fenugreek seeds/methi

few curry leaves

1/2 tsp turmeric/haldi

1 tsp chilly powder / cayenne pepper

1/2 tsp kashmiri chilli powder / paprika (optional)

1/2 tsp coriander powder

salt to taste

oil

coriander leaver/parsley leaves to garnish

Method

Clean the vegetable and cut it into 1″ cube size. Place it in a bowl, adding enough water and little salt. Let it sit for sometime.

In the meantime, take a skillet. tip in oil. When the oil heats up, add mustard seeds. Once it pops, add curry leaves and fenugreek seeds. Saute for few seconds.

Tip in chopped onions and saute occasionally till the onions turn light golden brown, keeping the heat to low-medium. Now, add the ginger-garlic paste. Saute for 2 minutes.

Add turmeric, salt, tomatoes and the drained aubergine. Cover and cook till half done. Stir in between. Add the chilly powders and coriander powder. Mix to combine. Cook further on low heat till the aubergine becomes soft all the way through and has now formed a thick mixture.

Uncover lid and do a taste test. Adjust salt and spice accordingly. Garnish and serve

My observations/notes

– You can also put tomatoes after adding ginger-garlic paste

– Select aubergine/eggplant without blemishes and fresh that are firm and heavy for their size

– It is important to saute ginger-garlic paste after adding so that the paste gets cooked

– Green eggplant can also be used for this preparation

– I added fenugreek seeds after curry leaves so that it does not burn the spice

– I did the first step in order to remove the bitterness of the vegetable

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