Sarson wale Baingan Recipe - Brinjals with mustard flavour

This recipe is contributed by Member PUJA PARIDA.

Main Ingredients : Brinjal ( बैंगन ) , Mustard seeds ( राई )

Cuisine : Bengali

Course : Main Course_Veg

Sarson wale Baingan

Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

For more recipes related to Sarson wale Baingan checkout Bharli Vangi , Baingan Bharta , Eggplant Chilli Garlic , Achari Baingan . You can also find more Main Course_Veg recipes like Corn And Spinach, Lotus Seed Curry, Spiced Black Bean Stuffed Baked Potatoes, Batata Bhaji. Or try out these recipes from Bengali Cuisine like Bengali Fish Curry, Muri Ghonto, Chhenar Payesh, Mishti Achar.

Sarson wale Baingan Recipe Card

Sarson wale Baingan
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Sarson wale Baingan

  • Brinjal thickly sliced 2

  • Mustard seeds 2 teaspoon

  • Oil 2 tablespoon

  • Garlic 4 cloves

  • Green chillies 2

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • coriander leaves chopped for garnish

Method

Step 1

Heat one tablespoon in anon-stick pan. Add brinjals and saute till brown. Remove from heat and set aside.Grind garlic and green chillies into a paste using very little water.

Step 2

Heat the remaining oil in a non-stick pan. Add garlic-chilli paste, salt, turmeric powder and red chilli powder. Mix well and saute for two minutes.

Step 3

Add brinjals and mix well. Cook on low heat for two minutes. Garnish with coriander leaves and serve hot with rotis.

How to make Sarson wale Baingan

Step 1

Heat one tablespoon in anon-stick pan. Add brinjals and saute till brown. Remove from heat and set aside.Grind garlic and green chillies into a paste using very little water.

Step 2

Heat the remaining oil in a non-stick pan. Add garlic-chilli paste, salt, turmeric powder and red chilli powder. Mix well and saute for two minutes.

Step 3

Add brinjals and mix well. Cook on low heat for two minutes. Garnish with coriander leaves and serve hot with rotis.

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