Baigan/brinjal ki sukhi sabji (egg plant ki dry sabji)

Servings: 4
Preparation time: 10 minutes.
Frying time: 12-13 minutes.
Total time: 23 minutes.

“Baigan/brinjal ki sukhi sabji (egg plant ki dry sabji)”, prepared in the Awadhi style, is a royal dry preparation that brings together the creaminess of brinjal with the hearty comfort of potatoes and the freshness of spinach. What makes this version stand out is the fragrant touch of kasuri methi, which adds an irresistible aroma, balancing the softness of the vegetables.

Rooted in Awadhi cooking traditions, this sabji is mildly spiced yet deeply flavorful, reflecting the cuisine’s love for layered tastes. Best enjoyed with hot Chapatis or Parathas.

This Baigan ki sabji is without onion and garlic, very authentic and traditional sabji from Awadh, Uttar Pradesh. The Avadh style cooking is the Dum style cooking. That means cooking on low flame. Here I used the kasuri methy, spinach, mustard oil that adds the unique taste and health benefits too. Cook this recipe today and enjoy! Please don’t forget to write me.

Ingredients:

Baigan (egg plant): 300 gm
Potato: 1 no. (Medium size)
Spinach: 100 gm
Tomato: 1 no. (Medium size)
Dry mango powder: ½ teaspoon (You can use fresh raw mango).
Kasuri methi: 2 tablespoon (You can use fresh fenugreek leaf).
Mustard oil: 2 tablespoon
Panch phoran: ½ teaspoon (mustard seed, cumin, fennel seed, fenugreek seed, and carom seed.)
Red chilli: 1 no.
Chilli powder: ½ teaspoon
Turmeric powder: ½ teaspoon
Coriander powder: ½ teaspoon
Salt: 1 teaspoon
Asafoetida: 1 pinch
Green coriander leaves: 1 tablespoon

Preparation:

Cut egg plant into small pieces (~ 1”pieces), keep this in a bowl filled with water otherwise it will turn dark brown due to high iron content. Keep aside.
Peel off and chop potato into small pieces. Keep aside.
Chop tomato into small pieces, keep aside.
Roughly chop spinach, keep aside.

Method:

Take fry pan, heat 2 tablespoon of oil, let oil start to smoke.
Add panch phoran and red chilli, Sputter it for few seconds.
Add egg plant (baigan), potato, spinach stir properly.
Then add kasuri methi, chilli, turmeric, coriander powder and salt stir it.
Reduce to low flame, cover the lid. Stir occasionally, so that it should not burn.
Cover for 8-10 minutes till vegetables are 80% done.
Add tomato stir it; cover the lid again till vegetables are done.
Add Garam masala powder and Put off the flame.
“Baigan/brinjal ki sukhi sabji (egg plant ki dry sabji)” is ready to be served.
Transfer the sabji into serving bowl and sprinkle the coriander leaves. Serve hot with Dost Paratha, Poori or Rice.