Eggplant Ridge Gourd Sabzi (Turmeric Baingan Sabzi) Recipe
Description:
This delightful Turai Baingan Ki Sabzi brings together the goodness of two distinct vegetables—eggplant (baingan) and ridge gourd (turai). The vegetables are lovingly cooked with a ground spice mixture that packs the perfect blend of flavors, reminiscent of the traditional Dhansak dish. The key to this recipe lies in the aromatic paste prepared with onions, tomatoes, and a variety of ground spices, which is then combined with the vegetables, allowing them to cook slowly and absorb all the delicious flavors. This sabzi is a wonderful way to enjoy both vegetables while savoring the aromatic, flavorful heat from the spices.
Cuisine: Parsi
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan / Eggplant) | 6, sliced into roundels |
| Ridge Gourd (Turai / Peerkangai) | 1, peeled and sliced into roundels |
| Onion | 1, thinly sliced |
| Garlic | 4 cloves, finely chopped |
| Tomato | 1, finely chopped |
| Jaggery | 1 tablespoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1-1/2 teaspoons |
| Dhansak masala | 2 tablespoons |
| Salt | To taste |
Preparation Time:
- 10 minutes
Cooking Time:
- 45 minutes
Instructions:
-
Prepare the Ingredients:
Start by getting all your ingredients ready. Soak the sliced brinjal in water with a pinch of salt to prevent it from discoloring. -
Roast the Eggplant:
Heat a generous amount of oil in a wide pan. Add the sliced brinjal to the pan, sprinkle some salt, and roast the pieces until they are fully cooked and tender. You can cover the pan while cooking to speed up the process. Once done, set the brinjal aside. -
Make the Fresh Dhansak Masala:
If you do not have store-bought Dhansak masala, you can make your own using a traditional recipe. Make sure to keep the masala aside once prepared. -
Saute the Aromatics:
In a skillet, heat oil over medium heat. Add the finely chopped garlic and onions. Saute them until they soften slightly and begin to take on a light golden color. Add the finely chopped tomatoes and stir until they soften and become a little mushy. -
Cook the Ridge Gourd (Turai):
Once the tomatoes have softened, add the freshly prepared Dhansak masala to the pan, followed by the sliced ridge gourd (turai). Add salt, amchur powder, and turmeric powder. Cover the pan and let the ridge gourd cook. The vegetable will release a lot of water while cooking, so there is no need to add extra water. Just let it cook in its own juices until tender. -
Combine the Vegetables:
Once the ridge gourd is cooked, add the roasted eggplant to the pan and stir gently to combine. Allow the vegetables to absorb the flavors of the masala mixture. -
Sweeten the Sabzi:
Stir in the jaggery, allowing it to melt into the sabzi. Check the spice levels and adjust the seasoning as needed, adding more salt or amchur powder to balance the flavors. -
Finish and Serve:
Once everything is well mixed and cooked through, turn off the heat. Stir in freshly chopped coriander leaves for a burst of freshness. Transfer the Turai Baingan Ki Sabzi to a serving bowl and serve hot.
Suggested Pairings:
- Dal: Moong dal or your choice of lentils complement the sabzi beautifully.
- Bread: Serve with warm Millet Phulka or your favorite flatbread.
- Raita: A side of refreshing Cauliflower & Cucumber Raita adds a cooling element to the meal.
Enjoy this Parsi-inspired, flavorful sabzi for a delicious vegetarian lunch that brings together the wholesome goodness of two nutritious vegetables in a rich, spicy, and slightly sweet gravy!
