Green Brinjal Dry Veg / Hare Baingan Ki Sabji / Eggplant Curry
Green Brinjal Dry Veg is a spicy veg curry made with green long brinjal or baingan enjoyed as a side dish with roti or rice equally.
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
1. Choose fresh green brinjal that is soft, thin and tender with no seeds inside for the best taste.
2. Chop in equal size pieces and keep immersed in water otherwise they react with air and become blackish in colour.
3. 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.
4. As they become soft and mushy fast so keep an eye while cooking and stir occasionally to avoid sticking at the bottom.