Easy brinjal sabzi recipe

Easy brinjal sabzi for phulka, roti, flat breads, pulao too. Step by step pictures recipe.

I can never get enough of brinjal dishes. Can happily make it everyday. The only veg I myself eat without any compulsion. Vj showed me a brinjal dish in you tube. Was such a drool worthy recipe for a brinjal lover like me. Bought aubergine for this sake and made bharta last week. So again ordered the same. Some how kept forgetting or lazy to make as it’s not universal dish.

Means I have to make another for boys. Today finally made and it was too good. Was so excited that wanted to share it immediately here. I have not made sabzi by shallow frying or deep frying the veggies. But this was too tempting to give it a try. Had it with peas pulao and was yummy. Vj too had it. I was feeling like having as such. Should be perfect to go with phulka, roti or other flatbreads.

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Easy brinjal sabzi

Easy brinjal sabzi for phulka, roti, flat breads, pulao too. Step by step pictures recipe.

Course Side Dish

Cuisine Indian

Prep Time 15 minutes

Cook Time 20 minutes

Servings 3

Cup measurements

Ingredients

• 1 brinjal (large variety) aubergine
• 1 onion large
• 3 tomatoes
• 1/2 capsicum
• 1 green chilli
• 3 garlic cloves large variety
• Salt as needed
• Oil for shallow frying
• Coriander leaves for garnish

Spice powders

• 1/4 tsp black pepper powder
• 1/4 tsp turmeric
• 1/2 tsp red chilli powder
• 1/2 tsp Sambar powder or use curry powder
• 1/2 tsp garam masala
• 1/4 tsp roasted cumin seeds powder bhuna jeera

Instructions

• Chop onion, garlic and green chilli finely, capsicum, tomatoes roughly, brinjal into cubes. Make sure brinjal is not having any water.
• Heat a pan with sufficient oil to shallow fry brinjal. Add cubed brinjal carefully.
• Turn occasionally for even browning. Once golden in colour drain from oil, keep aside.
• Heat 1 tbsp oil in the pan and add garlic, green chilli, chopped onion together. Fry till onion turns soft.
• Add chopped capsicum and fry for a minute.
• In goes tomatoes, salt, pepper and other spice powders. Cook until tomatoes turn soft and mushy. Takes roughly 4 minutes.
• Add fried brinjal, mix well. Cook covered for 3-4 minutes. Garnish with coriander leaves (I skipped as I had no stock).

Notes

• Shallow frying gives great flavour to the brinjal. You can also use less oil and try.
• The sabzi doesnt take oil, so use less for frying onion and others. I added more and was too oily I felt.

Easy brinjal sabzi method:

1. Chop onion, garlic and green chilli finely, capsicum, tomatoes roughly, brinjal into cubes. Make sure brinjal is not having any water.
2. Heat a pan with sufficient oil to shallow fry brinjal. Add cubed brinjal carefully.
3. Turn occasionally for even browning. Once golden in colour drain from oil, keep aside.
4. Heat 1 tbsp oil in the pan and add garlic, green chilli, chopped onion together. Fry till onion turns soft.Add chopped capsicum and fry for a minute.
5. In goes tomatoes, salt, pepper and other spice powders. Cook until tomatoes turn soft and mushy. Takes roughly 4 minutes.
6. Add fried brinjal, mix well.
7. Cook covered for 3-4 minutes. Garnish with coriander leaves (I skipped as I had no stock).

Serve with roti/ flat breads or pulao, we had with peas pulao.

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