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Aubergine/Eggplant/Brinjal and curd ( Dahiwale Baingan Sabzi)

Written By Surbhi Ahluwalia on Wednesday, September 7, 2011 | September 07, 2011



I was thinking of making something different with eggplant today and my mom told me this recipe which was new to me and hence I tried it. It came out good .Here goes the recipe for it.


Ingredients :-

  1. 4 Small eggplant
  2. 4-5 garlic cloves finely chopped
  3. 2 green chili finely chopped
  4. 1 tbsp of grated ginger
  5. 1 Onion finely chopped
  6. 1/2 tbsp turmeric powder
  7. salt as per taste
  8. 1/2 tbsp cumin seeds
  9. 1/2 tbsp mustard seeds
  10. 4 tbsp of curd
  11. 1 tbsp of gram flour
  12. freshly chopped coriander for garnish
  13. 1 tbsp of oil



Method :-

  1. Cut eggplant into 1 inch cubes , apply salt to it and keep it aside for 1/2 an hour
  2. In a bowl take curd add 1/4 tbsp of turmeric powder and 1 tbsp of gram flour mix it well and keep it aside
  3. Take a pan , add oil to it then add mustard seeds, cumin seeds, green chili , ginger and garlic to it and cook It for about 2 minutes on a low flame.
  4. Add onions to pan and cook it for about 5-7 minutes till it becomes translucent
  5. Wash the salt coated eggplant and transfer it to the pan , mix it well and cook it for 5 minutes on a medium flame.
  6. Add the curd, gram flour an turmeric mixture to the pan and mix it well.
  7. Add 1/2 tsp of turmeric powder and salt to this mixture, cook for about 15 minutes on a low flame by covering it with a lid till eggplant is cooked.if you want you can add little water to this so that eggplant can be cooked faster
  8. Once eggplant is cooked turn off the flame and garnish it with freshly chopped coriander.
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