jhatpat baingan sabzi | quick eggplant sabji | sukha baingan sabzi |

by Tarla Dalal

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झटपट बैंगन सब्जी रेसिपी | बैंगन की सब्जी कैसे बनाएं | सुखी बैंगन की सब्जी - हिन्दी में पढ़ें (Jhat Pat Baingan Sabzi, Indian Brinjal Bhaji in Hindi)

ઝટપટ રીંગણાની સબ્જી - ગુજરાતી માં વાંચો (Jhat Pat Baingan Sabzi, Indian Brinjal Bhaji in Gujarati)

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marinating baingan▼

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jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji | with 25 amazing images.

jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji is a dry sabzi which can be enjoyed as a daily fare. Learn how to make sukha baingan sabzi.

To make jhatpat baingan sabzi, put the brinjal slices in a colander, sprinkle salt and turmeric powder over it and leave aside for 15 minutes. Heat the oil in a broad non-stick pan and add the mustard seeds and sesame seeds. When the seeds crackle, add the chilli powder, besan, sugar, cashewnuts and raisins, mix well and cook on a medium flame for 1 minute. Add the brinjal and mix well. Cover and cook on a slow flame for 12 minutes or till the brinjal are soft, while stirring occasionally. Serve hot.

What is there to complain about baingan if it is prepared interestingly? Most of us will love this dish of aubergines. The technique of marinating the aubergines with salt and turmeric powder before cooking ensures that the quick eggplant sabji is not just quick but also very easy to make.

What lends a peculiar contrast in texture and flavour is the use of sesame seeds along with mustard seeds for tempering in sukha baingan sabzi. You will also like the contrasting taste of cashews in this sabzi. Serve it with hot phulkas and dal to make a satiating meal.

Tips for jhatpat baingan sabzi. 1. Cut the brinjals just before cooking, else they tend to discolour due to oxidation. 2. Remember to cook the sabzi on a slow flame so it does not burn.

Enjoy jhatpat baingan sabzi recipe | sukha baingan sabzi | quick eggplant sabji | with step by step photos.

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Jhat Pat Baingan Sabzi, Indian Brinjal Bhaji recipe - How to make Jhat Pat Baingan Sabzi, Indian Brinjal Bhaji

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Preparation Time: 20 mins Cooking Time: 13 mins Total Time: 33 mins 4Makes 4 servings
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Ingredients

For Jhat Pat Baingan Sabzi
4 cups sliced brinjals (baingan / eggplant)
salt to taste
1/2 tsp turmeric powder (haldi)
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
1 tsp chilli powder
4 tsp besan (bengal gram flour)
a pinch of sugar
2 tsp broken cashew nut (kaju)
8 raisins (kismis)

Method

For jhat pat baingan sabzi

To make jhatpat baingan sabzi, put the brinjal slices in a colander, sprinkle salt and turmeric powder over it and leave aside for 15 minutes.
Heat the oil in a broad non-stick pan and add the mustard seeds and sesame seeds.
When the seeds crackle, add the chilli powder, besan, sugar, cashewnuts and raisins, mix well and cook on a medium flame for 1 minute.
Add the brinjal and mix well. Cover and cook on a slow flame for 12 minutes or till the brinjal are soft, while stirring occasionally.
Serve the jhatpat baingan sabzi hot.

Jhat Pat Baingan Sabzi, Indian Brinjal Bhaji recipe with step by step photos

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what is jhatpat baingan sabzi made off?

what is jhatpat baingan sabzi made off? sukha baingan sabzi is made from 4 cups sliced brinjal (baingan / eggplant), salt to taste, 1/2 tsp turmeric powder (haldi), 3 tbsp oil, 1 tsp mustard seeds ( rai / sarson), 2 tsp sesame seeds (til), 1 tsp chilli powder, 4 tsp besan (bengal gram flour), a pinch of sugar, 2 tsp broken cashewnuts (kaju) and 8 raisins (kismis). See below image of list of ingredients for jhatpat baingan sabzi.

marinating baingan

In a colander or glass bowl put 4 cups sliced brinjal (baingan / eggplant). Actually a glass bowl is fine as not a lot of water is released on marination.
Sprinkle salt over. We used 1/2 tsp salt.
Sprinkle 1/2 tsp turmeric powder (haldi).

Leave aside for 15 minutes.
Gently squeeze out the water from the baigan. You can see that only a little bit of water comes out. Throw away the water.

making jhatpat baingan sabzi

Heat 3 tbls oil in a broad non-stick pan.
Add 1 tsp mustard seeds ( rai / sarson).
Add 2 tsp sesame seeds (til).

Let the seeds crackle.
Add 1 tsp chilli powder.
Add 4 tsp besan (bengal gram flour). This helps to coat the chilli powder well.
Add a pinch of sugar.
Add 2 tsp broken cashewnuts (kaju).

Add 8 raisins (kismis).
Mix well.
Cook on a medium flame for 1 minute.
Add the marinated brinjal.
Mix well.

Cover and cook on a slow flame for 12 minutes or till the brinjal are soft, while stirring occasionally.
Inage of brinjals being cooked at 5 minutes.
Brinjals are cooked and soft.
Transfer to a serving dish.