Friday, 9 October 2015

Ringan na Patika nu saak - Sukhi Baingan Sabzi NO ONION - No GARLIC - Sabji ~ Spicy aubergine stir fry

Thoughts of eating garma garam phulka ( hot Indian roti ) with Sukhi Baingan ki Sabzi fills me with so much joy as that of a child  waiting upon HOT POTATO CHIPS. This subzi is not difficult one, and trust me it spoils your tastebuds given how quick it is ready to serve.

Sunny boy , husband and myself can live on Baingan, especially at this time of the year when weather taking it's turn, evenings gets colder, tucking into thickly cut chunks of aubergine sabzi cooked in basic masala  (spices ) with redolent of kasoori methi is enough to make me hungry.

My mum used to prepare this subzi without kasoori methi. I don't think this recipe is hailed from one particular region in India. The recipe varies from home to home as well as region to region. In Gujarat mostly prepared with pinch of sugar and lemon juice.

May there are slight variations in the recipe, but commonly served as a side to Roti, Plain Rice and Daal. I particularly enjoy with Adarky Masoor and palak Daal.

So next time when you get a chance to get hold of fresh aubergines, try this delicious ,comforting and flavourful sabji in your menu. Very useful recipe especially during festival like NAVRATRI, many do not consume Onion and Garlic.


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Sukhi Baingan Sabzi

Thickly cut aubergine chunks cooked in basic spice masala with redolent with kasoori methi. It is delicious, comforting and flavourful.

  • 2 or 4 Big aubergine or eggplant
  • 4-5 tbsp. Oil
  • per taste Salt
  • 1 tsp. Turmeric powder
  • 1 1/2 tsp. Red chilli powder
  • 2 tsp. Ground cumin and coriander
  • 1/2 tsp. Garam Masala
  • 1 tsp. Cumin seeds
  • Pinch Hing ( asafoetida )
  • 1 tsp. Kasoori Methi ( dry fenugreek leaves )
  • Pinch Sugar
  • 1 tsp. Lemon juice
  • 1 tbsp. Fresh coriander leaves
Wash and cut aubergine and dry with clean kitchen towel.
Remove tip and cut into 4" slices.Heat oil in a pan or kadai, add cumin seeds and hing.
Once crackle add aubergine slices and fry them one minute.
Add salt and turmeric, mix well , cover with lid and let the aubergine cook for 5-6 minutes on a low heat. 
Then add red chilli powder, dhana jeera powder and cook further 2-3 minutes.Gently stir add garam masala, kasoori methi and sugar.
Stir well, turn off the heat and add lemon juice.
Garnish with fresh coriander and serve hot. 
Enjoy !
Prep time: Cook time: Total time: Yield: 4 people

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