Baigan Ki Sarsonwali Sabzi (brinjal Cooked In Mustard Paste)

Baigan ki sarsonwali sabzi or “kachha masala wali sabzi’ is very popular in uttarpradesh. Mustard is one of the prime spices used in curry dishes in uttar Pradesh but in ‘kachha masala ‘ it has only mustard, garlic and chilli. This ‘Kachha masala is often put to cook bhindi ( Okra), saem ( Lima beans) and even fish.

Sarsonwali Baigan ki sabzi
Baigan (Brinjal) – 250 grams
Aloo (Potatoes) – 2 pieces
Tomato – 1 piece (chopped)
Garlic – 7-8 cloves
Red chilli – 1 piece
Sarson (mustard seeds) – 1 tablespoon
Turmeric powder – ½ tablespoon
Hing – 1 pinch
Mustard oil – 4 tablespoon
Salt – 1 tablespoon
Cut brinjal and potatoes in medium size and keep aside.
Take garlic, red chilli and mustard and grind into a smooth mustard masala paste.
Heat 2 tablespoon of oil in a karahi and add brinjal. Fry the brinjal on high flame for 3-4 seconds and then take it out.
Add the remaining oil in the karahi and put hing. Afterwards add potatoes and fry till it becomes light brown. Now add mustard masala paste. Fry till the masala leaves oil. Now add tomatoes, turmeric powder, brinjal and salt and mix well.
Add 1 cup of water and let it boil. Cover the karahi with a lid and cook the vegetables on low heat till they become tender.
Serve hot with plain rice or chapatti.
Use yellow mustard instead of black ones