Turai Baingan Ki Sabzi (Ridge Gourd and Eggplant Sabzi)
Cuisine: Parsi
Course: Lunch
Diet: Vegetarian
Ingredients:
- 6 small brinjals (eggplants), cut into round pieces
- 1 ridge gourd, peeled and cut into round pieces
- 1 onion, thinly sliced lengthwise
- 4 cloves garlic, finely chopped
- 1 tomato, finely chopped
- 1 tbsp jaggery
- 1/2 tsp turmeric powder
- 1-1/2 tsp dried mango powder (amchur)
- 2 tsp dhansak masala
- Salt, to taste
- Fresh coriander leaves, for garnish
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Instructions:
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Prep the Vegetables: Begin by cutting the brinjals and soaking them in water to prevent discoloration.
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Cook the Brinjal: Heat some oil in a pan and add the brinjal pieces. Sprinkle with salt and cook the brinjal until it turns golden brown on both sides. Once done, set it aside.
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Cook the Onion and Garlic: In the same pan, heat a little more oil and sauté the garlic and sliced onion until the onion softens and turns translucent.
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Add Tomatoes and Spices: Add the chopped tomatoes to the pan and cook until they soften. Stir in the dhansak masala, followed by the ridge gourd. Cook for about a minute to combine everything.
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Cook the Ridge Gourd: Season with salt, dry mango powder, and turmeric powder. Cover the pan and let the ridge gourd cook until it softens and becomes tender.
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Combine and Finish: Once the ridge gourd is cooked, add the pre-cooked brinjal and mix gently. Add jaggery and cook for another 2 minutes to allow the flavors to meld together.
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Garnish and Serve: Remove the sabzi from the heat and garnish with fresh coriander leaves.
Serve this delicious Ridge Gourd and Eggplant Sabzi with Dhaba Style Dal Fry, Phulka, Boondi Raita, and Papad for a wholesome and satisfying lunch.
Enjoy your Parsi-style Turai Baingan Ki Sabzi!
