Baingan Sarson Ka Saag Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: Diabetic Friendly
Ingredients:
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan/Eggplant) | 300 grams, quartered |
| Mustard Greens (Sarson ka Saag) | 200 grams, roughly chopped |
| Onion | 1, thinly sliced |
| Garlic | 4 cloves, finely chopped |
| Ginger | 1 inch, finely chopped |
| Cumin Seeds (Jeera) | ½ teaspoon |
| Red Chili Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Salt | To taste |
| Mustard Oil | 3 tablespoons |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 10 g |
| Protein | 4 g |
| Fat | 7 g |
| Fiber | 4 g |
| Sodium | Varies by taste |
Instructions:
-
Prepare Ingredients:
Start by prepping all the ingredients for the recipe. Cut the small brinjals into quarters and immerse them in salted water to prevent discoloration. Keep them aside until needed. Next, wash and roughly chop the mustard greens. -
-
Heat the Mustard Oil:
Heat the mustard oil in a deep pan or wok until it reaches its smoking point. Reduce the heat to medium once the oil is hot enough. -
Tempering:
Add cumin seeds to the hot oil and let them crackle for a few seconds. Then, add the sliced onions, finely chopped garlic, and ginger. Sauté the mixture until the onions turn translucent and the raw smell of ginger and garlic disappears. -
Cook the Brinjals:
Drain the brinjal pieces from the salted water and add them to the pan. Sauté them with the onion mixture for about 4 to 5 minutes. Sprinkle a little water, cover the pan, and let the brinjals cook until they are soft and roasted through. This will take another 4 to 5 minutes. -
Add Spices:
Once the brinjals are tender and nicely roasted, add the dry spices – red chili powder, coriander powder, garam masala, amchur, and salt. Stir well, ensuring the brinjals are evenly coated with the spices. Cook for another minute, allowing the flavors to blend beautifully. -
Add Mustard Greens:
Finally, add the chopped mustard greens to the pan. Cover and cook for about 3 to 4 minutes, until the greens wilt and are fully cooked. Stir occasionally to make sure the flavors mix well. -
Season and Serve:
Taste the dish and adjust the seasoning as needed. Once everything is perfectly cooked, turn off the heat and transfer the Baingan Sarson Ka Saag to a serving bowl.
Serving Suggestions:
Baingan Sarson Ka Saag pairs beautifully with Phulkas (Indian flatbreads), a hearty bowl of Panchmel Dal, and a refreshing Lauki Raita. This wholesome and earthy combination makes for a delightful weekday lunch, providing a balance of flavors, textures, and nutrition.
Enjoy this traditional and nutritious North Indian dish as part of a fulfilling meal that highlights the boldness of mustard greens and the tender richness of brinjals!
