Sabut Achari Baigan
Equipment
- Bowl
- Kadhai
- Heavy-based Pan
Ingredients
- 750 g Aubergines (Eggplants) (3 small), trimmed
- 4 tablespoons Mustard oil
- 1/2 teaspoon Fenugreek seeds
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Kalonji (nigella) seeds
- 1 teaspoon Aniseed ground
- 1 teaspoon Coriander ground
- 1 teaspoon Amchoor
- 1/2 teaspoon Turmeric ground
- Salt
Instructions
- Cut a criss-cross in the aubergines, keeping the aubergines whole at the stem.
- Put a large pinch of salt in a small bowl, add 2 tablespoons water and stir until dissolved.
- Heat the oil in a kadhai or deep, heavy-based pan over high heat. Reduce the heat, add the fenugreek seeds, mustard seeds, and kalonji seeds, and stir-fry for 1 minute, or until all the seeds start to splutter. Add the ground spices together with the salt mixture and stir-fry for 30 seconds. Remove the pan from the heat.
- Fill the aubergines with equal quantities of the mixture, then place the aubergines back in the pan, cover and cook over very low heat for 5-7 minutes, turning gently once or twice, until hot.
Nutrition
Sodium: 17mgCalcium: 105mgVitamin C: 17mgVitamin A: 187IUSugar: 28gFiber: 24gPotassium: 1799mgCalories: 748kcalSaturated Fat: 7gFat: 60gProtein: 10gCarbohydrates: 52gIron: 6mg
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