Turai Baingan Ki Sabzi Recipe - Eggplant Ridge Gourd Sabzi
A delicious Indian sabzi made using sliced brinjal and ridge gourd that is cooked in freshly ground spice mix which has also got the flavour of Dhansak in it. The masala gives in the extra flavour to the dish and brings out the essence of the dish. Serve the dish along with Millet Phulka and raita by the side.
Turai Baingan Ki Sabzi Recipe is a wonderful blend of two different vegetable that is cooked along with ground masala that has a right flavour of Dhansak in it. The ground paste is made first and is then added into the onions and tomatoes that are sautéed. The vegetables are then slowly cooked in the ground spice mixture until it becomes soft.
Parsi cuisine uses a lot of Dhansak powder in their cooking which is similar to that of Garam masala in the Indian cooking. The masala gives in the extra flavour to the dish and brings out the essence of the dish.
If you are looking for more Sabzi Recipes here are some :
- 6 Small Brinjal (Baingan / Eggplant) , sliced into roundels
- 1 Ridge Gourd (Turai/ Peerkangai) , peeled sliced into roundels
- 1 Onion , thinly sliced
- 4 cloves Garlic , finely chopped
- 1 Tomato , finely chopped
- 1 tablespoon Jaggery
- 1/2 teaspoon Turmeric powder (Haldi)
- 1-1/2 teaspoons Amchur (Dry Mango Powder)
- 2 tablespoons Dhansak masala
- Salt , to taste
How to make Turai Baingan Ki Sabzi Recipe - Eggplant Ridge Gourd Sabzi
To begin making the Turai Baingan Ki Sabzi Recipe, keep the ingredients ready. Soak the cut brinjal in water with little salt to prevent discoloration.
Heat oil in a wide pan; add the sliced brinjal, sprinkle some salt and roast the brinjal until cooked. You can cover the pan and cook the brinjal until done. Keep this aside.
Make the fresh Dhansak Masala using the recipe on the link. Keep aside.
Heat a skillet with oil over medium heat, add garlic and onions and saute until they turn a little soft.
Add in chopped tomatoes and give it a mix. Once the tomatoes turn lightly mushy, add the Dhansak Masala and the cut turai. Sprinkle salt, amchur powder, turmeric powder and cover the pan and cook the turai until done.
The turai will release a lot of water, while it is cooking, hence there is no need to add additional water for it to cook.
Once the turai is cooked, add the roasted baingan into the sabzi and stir well. Stir in the jaggery into the Turai Baingan Ki Sabzi and check the spice and salt and adjust according to taste.
Once done, turn off the heat, stir in the coriander leaves and transfer the Turai Baingan Ki Sabzi to a serving bowl and serve hot.
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