One of the sabji I always make in my clay pot is stuffed eggplant (brinjal/baingan). It is cooked slowly in claypot for longer time and aroma of the sabji hits you. But I like to try new dishes using humble brinjal also know as eggplant (US, CA, AU, NZ, PH), aubergine (UK, IE), brinjal (IN, SG, MY, ZA), or baigan (IN, GY). In Gujarati we call this sabji Ringana nu shak.
This is another easy and delicious recipe you can try. If you have clay pot (mitti ka bartan) then definitely try in it. I am a big fan of any sabji which has yogurt (curd) base gravy. So I wanted to try making this sabji in yogurt sauce. Recently when I visited my son, I first made it at his house. Not only my son and daughter in law loved it but my 3 year old granddaughter ate this so happily, at that time I knew this is a winner 😀. Cooking in clay pot adds amazing flavour to this sabji. If you don't own a clay pot then you can definitely cook in stainless steel pan or Insta pot (steps available below). This curry is very forgiving, you can add fresh beans and peas, peanuts, fresh/dry coconut, methi (fenugreek) leaves, dill leaves, etc. whatever you have in hand. It just adds ton of flavour.
Small Indian eggplant (brinjal) are available all around the year here in Canada. My grocery shopping is never complete without buying some kind of eggplant. I make many dishes using different kinds of eggplant like stuffed eggplant (bharela ringana), vangi bath, undhiyu, baigan kadhi, South Indian style sabji, famous Gujarati olo (baigan bharta). I also make Mediterranean dip call baba ganoush. I make Italian lasagna without pasta using eggplant. List goes on and on 😃😃.
Even if you are not fan of eggplant, please do try this recipe. I am sure you will change your opinion about eggplant. My whole family loved this sabji. It is simple, easy and quick. If you are new to cooking then this recipe is sure to impress your family 😉😃.
This recipe serves around 2-3 people.
Please note that you can see printable version at the end. You need to use chrome browser to print or save a copy of the recipe.
Preparation Time: 15 minutes
Cooking Time: 30 minutes (based on cooking method)
Ingredients
7-8 small eggplant (brinjal)
3-4 small size potato or 1-2 sweet potato
1 tsp ajwain
1 tsp sesame seeds
3-4 garlic cloves finely chopped
Small pinch of asafetida
Oil for cooking
Fresh coriander for garnishing
Yogurt Sauce
1½ tbsp oil
1 tsp cumin seeds
1 big onion finely chopped
1 big or 2 small tomatoes finely chopped or 1/2 cup tomato puree
1 tbsp kasoori methi (dried fenugreek leaves)
1/4 tsp garam masala powder
Salt to taste
1 cup slightly sour yogurt
1 tbsp coriander powder
1 tsp red chili powder
1/4 tsp turmeric powder
Procedure
1. In a bowl, mix yogurt, coriander powder, chili powder, turmeric powder and keep aside.
2. Peel and cut potato in half if small or in 4 pieces if medium. Remove eggplant stem and cut small eggplant in half length wise. Dip this cut veggies in water.
3. In a clay pot, add 2 tbsp oil. Also add ajwain, sesame seeds and chopped garlic. Now put clay pot on stove and turn on the stove. Always keep the heat to medium when you are cooking in clay pot. In a minute or so, oil will be hot and ajwain will change the colour.
4. Then add eggplant and potato or sweet potato. Use wooden or silicon spatula to stir. Cook these eggplant until they are sautéed and change colour (4-5 minutes). You can cover the pot with steel plate and add water to the pan. This helps in steam dropping to the pot. Once eggplant changes the colour, add the hot water from steel plate inside the clay pot (around 1/2 cup), mix well. Cover with the lid and let it cook until soft but not completely cooked stirring every few minutes. It may take around 12 -15 minutes.
5. While eggplant and potato are cooking, in another pan, heat around 1½ tbsp of oil. Add cumin seeds and in 30 seconds, add chopped onion, cook these on medium heat. When until turn slightly brown, add chopped tomato and 1 tbsp of water, mix well. Cover the pan and cook until tomato are completely soft and dissolves in sauce.
6. Now add yogurt mixture you prepared earlier, in the pan with onion and tomato. Whisk it rigorously otherwise yogurt will separate. Also add salt to this sauce. It will take around 2-3 minutes to sauce to be ready. Keep this aside.
7. While you are making tomato onion sauce, keep eye on eggplant and potato cooking in the clay pot. Once they are soft, add onion tomato and yogurt sauce/gravy you just made. Adjust the water and salt in the pot. Hand crushed dry fenugreek leaves (kasoori methi) before adding to the pot. Add gram masala. Mix everything carefully. Cove the pot with lid and let it cook until everything is blended perfectly and eggplant and potato are cooked completely (4-5 mins on low heat). You will see layer of oil and spices on the top. Turn of the heat and keep it cover. Garnish it with fresh coriander/cilantro.
Depending on what you have added to this sabji, the house will filled with aroma. Serve this delicious slightly tangy sabji with bajra or jowar roti or with plain rice. You can serve masala chaas on side which goes along very well.
Insta Pot Method: (courtesy of my daughter-in-law)
1. Turn on Instant pot on SAUTE mode.
2. Add oil, ajma, sesame seeds and garlic and saute.
3. Add potato and eggplant and 1 cup of water.
4. Press PRESSURE COOK and ensure that valve is sealed.
5. Pressure Cook for 4 mins on High Pressure.
6. Release pressure.
7. Make onion tomato and yogurt sauce (step 5 & 6 from full recipe) separately
8. Add sauce to insta pot, mix well and saute on low for a 3-4 few mins. Turn off the pot.
9. Garnish with chopped cilantro.
10. Dahi baingan sabji is ready to be served.
Hope you will give it a try to this delicious sabji.
Please do leave a comment or let me know if you have any questions.
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Dahi Baingan (Brinjal) In Clay Pot
Ingredients
7-8 small eggplant (brinjal)
3-4 small size potato or 1-2 sweet potato
1 tsp ajwain
1 tsp sesame seeds
3-4 garlic cloves finely chopped
Small pinch of asafetida
Oil for cooking
Fresh coriander for garnishing
Yogurt Sauce
1½ tbsp oil
1 tsp cumin seeds
1 big onion finely chopped
1 big or 2 small tomatoes finely chopped or 1/2 cup tomato puree
1 tbsp kasoori methi (dried fenugreek leaves)
1/4 tsp garam masala powder
Salt to taste
1 cup slightly sour yogurt
1 tbsp coriander powder
1 tsp red chili powder
1/4 tsp turmeric powder
Procedure
1. In a bowl, mix yogurt, coriander powder, chili powder, turmeric powder and keep aside.
2. Peel and cut potato in half if small or in 4 pieces if medium. Remove eggplant stem and cut small eggplant in half length wise. Dip this cut veggies in water.
3. In a clay pot, add 2 tbsp oil. Also add ajwain, sesame seeds and chopped garlic. Now put clay pot on stove and turn on the stove. Always keep the heat to medium when you are cooking in clay pot. In a minute or so, oil will be hot and ajwain will change the colour.
4. Then add eggplant and potato or sweet potato. Use wooden or silicon spatula to stir. Cook these eggplant until they are sautéed and change colour (4-5 minutes). You can cover the pot with steel plate and add water to the pan. This helps in steam dropping to the pot. Once eggplant changes the colour, add the hot water from steel plate inside the clay pot (around 1/2 cup), mix well. Cover with the lid and let it cook until soft but not completely cooked stirring every few minutes. It may take around 12 -15 minutes.
5. While eggplant and potato are cooking, in another pan, heat around 1½ tbsp of oil. Add cumin seeds and in 30 seconds, add chopped onion, cook these on medium heat. When until turn slightly brown, add chopped tomato and 1 tbsp of water, mix well. Cover the pan and cook until tomato are completely soft and dissolves in sauce.
6. Now add yogurt mixture you prepared earlier, in the pan with onion and tomato. Whisk it rigorously otherwise yogurt will separate. You can add salt to this sauce. It will take around 2-3 minutes to sauce to be ready. Keep this aside.
7. While you are making tomato onion sauce, keep eye on eggplant and potato cooking in the clay pot. Once they are soft, add onion tomato and yogurt sauce/gravy you just made. Adjust the water and salt in the pot. Hand crushed dry fenugreek leaves (kasoori methi) before adding to the pot. Add gram masala. Mix everything carefully. Cove the pot with lid and let it cook until everything is blended perfectly and eggplant and potato are cooked completely (4-5 mins on low heat). You will see layer of oil and spices on the top. Turn of the heat and keep it cover. Garnish it with fresh coriander/cilantro.
Depending on what you have added to this sabji, the house will filled with aroma. Serve this delicious slightly tangy sabji with bajra or jowar roti or with plain rice. You can serve masala chaas on side which goes along very well.
Insta Pot Method:
1. Turn on Instant pot on SAUTE mode.
2. Add oil, ajma, sesame seeds and garlic and saute.
3. Add potato and eggplant and 1 cup of water.
4. Press PRESSURE COOK and ensure that valve is sealed.
5. Pressure Cook for 4 mins on High Pressure.
6. Release pressure.
7. Make onion tomato and yogurt sauce (step 5 & 6 from full recipe) separately
8. Add sauce to insta pot, mix well and saute on low for a 3-4 few mins. Turn off the pot.
9. Garnish with chopped cilantro.
10. Dahi baingan sabji is ready to be served.
Hope you will give it a try to this delicious sabji.
Enjoy!
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