Lajawaab

Saturday, June 30, 2007

JFI: Eggplant: Sindhi Style Baingan Sabzi

by Priyanka posted at 1:06 AM 10 comments



Sindhi style Baingan subzi

Its hard to believe that someone could hate eggplants, right? But there are such people in the world and they happen to be a couple of my very good friends. On occassions when i had them over for dinner or lunch, i had to cook some other vegetable or i would get a "Ringan (eggplants are called ringan in gujarati) nu shaak hoy tu hoon nathi khavani/khavano...... translated from gujarati as ..... If its eggplants, i am not eating" response. This presented a dilemma for me in the U.S. because eggplants are one of the most easily available veggies out here. Then i found a secret recipe..... from my friend Priya B. Priya comes from a Sindhi family, and is a great cook. Once when i went to her place for a sleepover, she cooked this amazing baingan sabzi, sindhi style ofcourse, which can tempt even a hardcore eggplant hater to convert and give it a try. And after that...... well you guessed it.... they cant stop licking their fingers. Believe me, i have already tried it and with successful results, meaning i can cook baingan anytime i want.

All Sindhi recipes use a lot of dhana-jeeru a.k.a cumin-coriander powder.

Serves 6
Ingredients
4 eggplants (i used the long slender ones)
2 big potatoes
4 tomatoes (or 1 can tomato sauce/puree)
1 tsp ginger-garlic paste
4 green chilies
1 tsp cumin seeds
1/3 tsp turmeric
2 tsp cumin-coriander powder
1/2 tsp chili powder
salt to taste
2 tbs coriander for garnish


1. Dice the potatoes and eggplants into small (cubes) pieces. Puree the 4 tomatoes. Cut the chilies into small pieces and make a paste of garlic (1 clove- optional) and ginger (1 inch piece).

2. Heat oil in a cooking pan and add some cumin seeds to it. When they turn brown, add the green chilies and turneric. Stir and add the potatoes and eggplants.

3. Next add the tomato puree, salt, chili powder and cumin-coriander powder. Cook for 5-10 minutes and then add the garlic-ginger paste and cook till the eggplants and potatoes are cooked and slightly mashed.

4. Garnish with coriander and serve hot with rotis.


I am sending this baingan sabzi over to Sangeeta of Ghar Ka Khana for this month's JFI: Eggplant. The Jihva for Ingredients was originally started by Indira of Mahanandi.

Comments 10 comments
Richa said...

hey, that looks yum! mazhey garden vangi use karun hee recipe banavin :)

Asha said...

Hi Priyanka,great to see new blogger! I love the Chaat and this Eggplant dish too.Anything with Eggplant pleases me.Good job!:))
Thanks for visiting me.

Tee said...

You have got some really great recipes, Priyanka! I liked this eggplant dish of yours and this will be my next experiment with eggplants.
Thanks for stopping by and for your kind words.

Sharmi said...

thanks for sharing the sindhi style subzi. looks great.

Sukanya Ramkumar said...

Hi....Thanks for dropping by.......This is a lovely dish....Love all ur recipes....

archana said...

Thanx for visiting my blog :)I am a maharashtrian too.
Vangyachi bhaji mast chatpati distey. Baki chya recipes pun chaan ahet tyanna pun baghte :)

Raaga said...

looks amazing... have to try :-)

Nupur said...

So true...it just takes one delicious preparation to convert a veggie-hater to a veggie lover! This subzi is simple and a must-try!

Vandana said...

Just made this dish, tasted it and already I'm in heaven! Thanks I've been trying to make baigan well for a long time. Finally I think I got it:)

Alka said...

Hi,
First time on ur blog,but wud be regular henceforth:-)
While surfing for sumthng,i came across Sindhi style baingan sabji,and i was curious to know who this blogger is? well it's no big deal,but still i feel sumthng spl about the ppl who like the sindhi food.
Bye and take care

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Priyanka
I love food and cooking !!

priyanka.deo@gmail.com

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