I buy brinjal (eggplant) almost every week. I make so many variations using different types of baingan (eggplant). I make baingan fry, baingan kadhi, baingan bharta, Gujarati undhiyu, stuffed eggplant, just name a few. I make many more dishes using eggplant which I have not posted the recipes. So this time I decided to add South Indian spices to my eggplant sabji which I have never tried before. My husband and I loved it! I already prepared it few times after that. Recently I prepared it for my son and daughter-in-law and they also enjoyed it. So sharing my tried and tested recipe.
This recipe is nut free, vegan, gluten free and without onion and garlic (Jain).
This recipe serves 2-3 people.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
5 medium eggplant (brinjal) sliced lengthwise
Oil for cooking
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp urad dal
Small pinch asafoetida
8-10 curry leaves
1/2 cup tomato puree
2 tbsp sambar powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp chili powder
Salt to taste
1 tbsp grated coconut (optional)
Procedure:
1. Cut eggplant lengthwise in slightly thick slices.
2. In wide bottom pan, heat 2 tbsp oil. Keep the heat to medium. Add mustard and cumin seeds. In few seconds when mustard seeds starts to pop, add urad dal. Stir and sauté for about a minute until dal turns slight brown. Then add curry leaves and asafoetida.
3. While curry leaves frying, add eggplant. Cook on medium heat for 3-4 mins stirring frequently. Then add 1/2 cup water and salt. Cover the lid and let the eggplant cook until soft (6-7 mins). Stir in between.
4. Add tomato puree, sambar powder, turmeric powder, coriander powder and chili powder. Also add grated coconut. If sabji feels dry then add little water. Carefully mix everything with eggplant. Cover with lid and let it simmer on low for 2-3 mins so spices can blend together. Turn off the heat when done.
5. You can garnish it with chopped coriander leaves before serving. You can serve this with rice and roti. I served it with vangi bath and it was perfect combination.
This sabji was super delicious. All the spices from sambar powder added so much aroma to this sabji. I have used home-made sambar powder but you can use store-bough if you have it. Curry leaves and coconut flavour took it to the next level. Do give this a go! It is definitely worth a try. I absolutely enjoyed it, hope you do too.
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South Indian Style Brijal
Ingredients:
5 medium eggplant (brinjal) sliced lengthwise
Oil for cooking
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp urad dal
Small pinch asafoetida
8-10 curry leaves
1/2 cup tomato puree
2 tbsp sambar powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp chili powder
Salt to taste
1 tbsp grated coconut (optional)
Procedure:
1. Cut eggplant lengthwise in slightly thick slices.
2. In wide bottom pan, heat 2 tbsp oil. Keep the heat to medium. Add mustard and cumin seeds. In few seconds when mustard seeds starts to pop, add urad dal. Stir and sauté for about a minute until dal turns slight brown. Then add curry leaves and asafoetida.
3. While curry leaves frying, add eggplant. Cook on medium heat for 3-4 mins stirring frequently. Then add 1/2 cup water and salt. Cover the lid and let the eggplant cook until soft (6-7 mins). Stir in between.
4. Add tomato puree, sambar powder, turmeric powder, coriander powder and chili powder. Also add grated coconut. If sabji feels dry then add little water. Carefully mix everything with eggplant. Cover with lid and let it simmer on low for 2-3 mins so spices can blend together Turn off the heat when done.
5. You can garnish it with chopped coriander leaves before serving. You can serve this with rice and roti. I served it with vangi bath and it was perfect combination.
This sabji was super delicious. All the spices from sambar powder added so much aroma to this sabji. I have used home-made sambar powder but you can use store-bough if you have it. Curry leaves and coconut flavour took it to the next level. Do give this a go! It is definitely worth a try. I absolutely enjoyed it, hope you do too.
Bhavna's Food Journey 