Green Brinjal Dry Veg / Hare Baingan Ki Sabji / Eggplant Curry is a spicy veg curry made with green long brinjal or baingan enjoyed as a side dish with roti or rice equally.
I remember that only purple brinjal was available in the market when I was a kid and my mother cooks some time baingan bharta, baingan aloo or stuffed baingan. But from the last few years, green brinjal in the round and long shape are also easily found at the vegetable shops in north India.
When first time I bought these green baingan to try I was not sure about their taste. But yes, they taste yummy. Even, I can say they are better in taste than the purple one.
This green brinjal is a storehouse of nutrition as well as very easy to prepare. Brinjal veg is prepared in many ways like with a curry, as dry veg, stuffed or as bharta but the recipe that I am sharing with you is a simple dry veg curry with potatoes that serve as a side dish with chapatti or rice and dal.
This a one-pot meal recipe and will be ready in under 30 minutes from starting. I added only minimal spices to keep the flavour of the vegetable intact. You can change the quantity according to your taste.
Baingan is very prone to get infected by insects. So, while cutting make sure they are soft, tender, seedless and also free from any infestation.
You have also to keep an eye on while cooking as large size baingan take time to cook but these baingan cooked fast and becomes soft and mushy.
Brinjal is also called eggplant and found in different colour and shapes. They vary from small and oblong to long and thin and also from purple to green and white in colour. As compared to purple brinjals green ones cooked fast.
Main ingredients required for making hare baingan ki sabji
Health benefits Of eating Brinjal
- Brinjal is also known as eggplant are low in calories and packed with minerals and nutrients.
- It is rich in fibre and considered a guilt-free food. It helps in reducing cholesterol and the antioxidants present in it fights cancer-producing cells.
- Brinjal contains certain phytonutrients that improve blood circulation and also assist in sharping the brain.
- White eggplant has a great value in Indian Ayurvedic medicine and used as a treatment for diabetes and getting relief in asthma.
Is any risk associated with eating eggplant?
Brinjal is a nightshade vegetable and contains a very small quantity of chemical solanine. which increases the inflammation associated with disease like arthritis and worsen the conditions. so, people with joint pain or arthritis should avoid this vegetable in their diet.
How to prepare and store eggplants or brinjal?
Eggplants should be kept in the refrigerator till used. Before cooking wash them properly and cut off both ends. There is no need of peeling the skin if it is smooth and shiny without any bruises. While chopping the vegetable immerse them in the water to avoid discoloration and also don’t leave them soaked for a longer time.
Step by step preparation of Green Brinjal Dry Veg / Hare Baingan Ki Sabji / Eggplant Curry
1. Wash and chop green baingan into small equal size pieces. Immersed them in water till we needed.
2. Now take a pan, put it on a low flame. Heat oil, add jeera, wait for it to crackle. Then add heeng, chopped onion and green chilli. Sauté them for 2-3 minutes. Add ginger-garlic paste and again sauté for 1-2 minutes till their raw smell gone.
3. Now add tomato puree and mix. Add salt, turmeric powder, coriander powder, mix and cover the pan. Cook it around 3-4 minutes till it starts leaving oil. Then add garam masala, cook it for a minute.
4. Now add chopped potatoes and ¼ cup water. Cover it and cook it again for 2-3 minutes. Finally, add chopped baingan (drain water from it and then add). Mix well. Cover the pan and cook it for another 2-3 minutes.
5. Stir occasionally to avoid sticking at the bottom. Once the baingan becomes a little soft, increase the flame to medium-high and cook for 2-3 minutes. Add chopped green coriander leaves. Switch off the gas.
6. Serve warm with chapatti or rice.
Serving suggestion
Green brinjal dry veg curry is best served as a side dish with chapatti, paratha or rice. It is dry veg so a good option for a tiffin menu too.
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Tips and tricks
- Choose fresh green brinjal that is soft, thin and tender with no seeds inside for the best taste.
- Chop in equal size pieces and keep immersed in water otherwise they react with air and become blackish in colour.
- Cook potatoes first as they take a long time to cook and baingan cook very fast. So, we should first half cook the potatoes and then add brinjal.
- As they become soft and mushy fast so keep an eye while cooking and stir occasionally to avoid sticking at the bottom.
Recipe card for Green Brinjal Dry Veg / Hare Baingan Ki Sabji / Eggplant Curry
Green Brinjal Dry Veg / Hare Baingan Ki Sabji / Eggplant Curry
Ingredients
- 250 gm green baingan
- 2 small sized potatoes
- 1 medium size onion
- 1 green chilli
- 1 tsp garlic ginger paste
- 2 medium size tomatao puree
- 2 tbsp oil
- ½ tsp cumin seeds (jeera)
- ¼ tsp heeng
- ¾ tsp salt
- ½ tsp turmeric powder (haldi)
- ½ tsp coriander powder (dhania powder)
- ¼ tsp garam masala
Instructions
- Wash and chop green baingan into small equal size pieces.
- Immersed them in water till we needed.
- Now take a pan, put it on a low flame.
- Heat oil, add jeera, wait for it to crackle.
- Then add heeng, chopped onion and green chilli. Sauté them for 2-3 minutes.
- Add ginger-garlic paste and again sauté for 1-2 minutes till their raw smell gone.
- Now add tomato puree and mix.
- Add salt, turmeric powder, coriander powder, mix and cover the pan. Cook it around 3-4 minutes till it starts leaving oil.
- Then add garam masala, cook it for a minute.
- Now add chopped potatoes and ¼ cup water. Cover it and cook it again for 2-3 minutes.
- Finally, add chopped baingan (drain water from it and then add). Mix well.
- Cover the pan and cook it for another 2-3 minutes.
- Stir occasionally to avoid sticking at the bottom.
- Once the baingan becomes a little soft, increase the flame to medium-high and cook for 2-3 minutes.
- Add chopped green coriander leaves.
- Switch off the gas.
- Serve warm with chapatti or rice.
Video
Notes
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