A simple dry sabzi for everyday. Even those who do not like baingan/brinjal will also like this sabzi because the flavours are simple and tasty. Pungent mustardy flavour is imparted by adding pounded mustard seeds to oil before adding any other masala powders giving it the Bengal touch. You can even use mustard oil in place of pounded mustard seeds but the mustard flecks in between makes the sabzi very appealing. I have used regular garam masala, you can also use Punjabi garam masala if you want. Modify sabzi as per your taste. Do not overcook baingan which makes it mushy, unpalatable and unsightly sometimes. This sabzi is fast, fresh and simple and is an excellent side dish for rotis/phulkas/plain parathas/chapathis. Potatoes just work with eveything, they are so versatile!
- 1 large baingan/eggplant/aubergine or 3-4 small brinjals
- 1-2 medium sized aloo/potatoes
- 1 Tbsp oil
- 1 Tsp mustard seeds
- ½ Tsp turmeric
- ½ Tsp red chilli powder
- ¾ Tsp amchur/dry mango powder
- ½ tsp garam masala
- Salt to taste
- Coriander to garnish
- Slice baingan and aloo into thick sticks. Keep aside
- Pound mustard seeds in a mortar or powder it coarsely
- Heat oil, add pounded mustard seeds. Fry for a few seconds
- Mix all masalas together, turmeric, red chilli powder, amchur powder, garam masala powder
- Add these powders into the oil. Fry for a few seconds
- Add sliced aloo and baingan. Add salt
- Mix well till masala coats the vegetables
- Cover and cook without any water till aloo becomes soft and cooked through
- Garnish with chopped coriander
- Serve with rotis or phulkas
Use mustard oil in place of mustard seeds
Adjust masalas according to your taste
Stepwise:
Slice baingan and aloo into thick sticks. Keep aside
Pound mustard seeds in a mortar or powder it coarsely
Heat oil, add pounded mustard seeds. Fry for a few seconds
Mix all masalas together, turmeric, red chilli powder, amchur powder, garam masala powder
Add these powders into the oil. Fry for a few seconds
Add sliced aloo and baingan. Add salt
Mix well till masala coats the vegetables
Cover and cook without any water till aloo becomes soft and cooked through
Garnish with chopped coriander
Serve with rotis or phulkas
