Saeb aur Baingan ki sabzi

Ingredients 

• 2½ green apples (saeb)
• 8-10 eggplants (baingan) quartered
• 2 tablespoon mustard oil
• Salt to taste
• 1 teaspoon dried ginger powder (soonth)
• 1 teaspoon fennel (sanf) powder
• 1 teaspoon Kashmiri red chilli powder
• 2 teaspoon dried mango powder (amchur)
• 1 tablespoon ghee
• 1 inch cinnamon
• 6 cloves
• 2 green cardamoms
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns-cinnamon-clove powder

Method

1. Heat mustard oil in a non-stick pan, add eggplant and salt and mix well. Cover and cook for 5-7 minutes.
2. Quarter and seed apples. Peel half of them and cut all of them into big cubes.
3. Add apple cubes to the pan along with ¼ cup water and mix well. Cover and cook for 5-6 minutes.
4. Mix ginger powder, fennel powder, Kashmiri red chilli powder, 1 tsp dried mango powder and 1 tbsp water in a bowl to make a smooth paste. Add this paste to the pan. Cover and cook for 3-4 minutes more.
5. For tempering, heat ghee in a small non-stick pan, add cinnamon, cloves, green cardamoms and cumin seeds and saute till fragrant. Pour the tempering to the eggplant-apple mixture and mix well. Add peppercorns-cinnamon-clove powder and mix well. Cook till the apples are soft and eggplants are done.
6. Adjust salt and add remaining dried mango powder and mix well. Cover and cook on low heat for 3-4 minutes.
7. Transfer the sabzi onto a serving plate and serve hot.

Nutrition Info