Seb Baigan ki Subji
by neerisha
08 Sep 2005
This recipe has been viewed 5943 times
Sweetness of the apples and hing coated with baigan and seb gives a distinct flavour to the dish.
Seb Baigan ki Subji recipe - How to make Seb Baigan ki Subji
Preparation Time: Cooking Time: Total Time:
2 apples
6 to 7 small sized or 1 medium sized brinjal (baingan / eggplant)
2 tsp asafoetida (hing)
2 tsp fennel seeds (saunf) powder
1 tsp chilli powder
1 tsp turmeric powder (haldi)
salt to taste
3 tbsp oil
Method
- Cut baigan into half, remove the stem or if using big baigan cut in 1/4" slices.
- Cut apple in wedges with skin.
- Heat 1/2 the oiil in a non stick pan.
- Add half the hing.
- Add baigan slices,and shallow fry from both the sided till light brown,and hing coats both sides well.
- Take it out in a bowl.
- Repeat the same process with the apples,remaining hing and oil in the same pan.
- Now add the baigans again in the pan with the apples.
- Add all the remaining ingredients.
- Saute well,add 2 tbsp water.
- Cover and cook for 5-7 min.
- Serve hot with plain parathas.
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