Baingan Sarson Ka Saag Recipe

 Baingan Sarson Ka Saag Recipe

Ingredients:

300 grams Small Brinjal (Baingan / Eggplant) - quartered,200 grams Mustard greens,1 Onion - sliced,4 cloves Garlic - finely chopped,1 inch Ginger - finely chopped,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Garam masala powder,1 teaspoon Amchur (Dry Mango Powder),Salt - to taste,3 tablespoons Mustard oil - for cooking

Estimated Time

Preparation time: 10 min
Cooking Time: 15 min
Total Time: 25 min
Cuisine: North Indian Recipes
Course: Lunch
Diet: Diabetic Friendly 

How to make Baingan Sarson Ka Saag Recipe 

  1. To begin making Baingan Sarson Ka Saag Recipe first prep all the ingredients and keep aside
    2. ,
  2. Quarter the brinjal and keep them in salted water till you use them
    3. ,
  3. Keeping them in salted water prevents discolouration of the brinjal
    4. ,
  4. Wash and chop the mustard greens ( sarson ka saag) roughly and keep them aside
    5. ,
  5.  Next heat oil in a deep pan or wok and once the oil has reached a smoking point reduce the heat to medium
    6. ,
  6. Add cumin seeds and let them crackle
    7. ,
  7. Then add onions, ginger and garlic and saute till the onions are cooked
    8. ,
  8. Now add the drained and cut brinjal slices to the pan and saute
    9. ,
  9. Sprinkle some water, cover and cook the brinjal till its cooked through and is well roasted
    10. ,
  10. This will take about 4 to 5 minutes
    11. ,
  11. Once the brinjal is well roasted, softened and cooked through, add all the dry spices to the pan, chilli powder, turmeric powder, coriander powder, garam masala powder, amchur powder, salt and saute for a minute till all the brinjal is well coated with the masalas
    12. ,
  12.  Finally add the chopped mustard leaves to the brinjals and cover and cook till the mustard greens are cooked through
    13. ,
  13. This will take about 3 to 4 minutes as well
    14. ,
  14. Check the salt and seasonings of the Baingan Sarson Ka Saag and adjust according to taste
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  15. Once done, turn off the heat and transfer the Baingan Sarson Ka Saag to a serving bowl and serve hot
    16. ,
  16. Serve Baingan Sarson Ka Saag with Phulka , Panchmel Dal and Lauki Raita for a lovely weekday lunch
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