How to make Saeb aur Baingan ki sabzi -
Apples and brinjals cooked with typical Kashmiri masalas
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Green apples (saeb), Eggplants (baingan)
Cuisine : Indian
Course : Main Course Vegetarian
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You can also find more Main Course Vegetarian recipes like Butter garlic mushroom Masoor Suva Dal Mooli-Moong wadi Paneer Anar
Saeb aur Baingan ki sabzi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 0-5 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Saeb aur Baingan ki sabzi Recipe
Green apples (saeb) 2½
Eggplants (baingan) quartered 8-10
Mustard oil 2 tablespoon
Salt to taste
Dried ginger powder (soonth) 1 teaspoon
Fennel (sanf) powder 1 teaspoon
Kashmiri red chilli powder 1 teaspoon
Dried mango powder (amchur) 2 teaspoon
Ghee 1 tablespoon
Cinnamon 1 inch
Cloves 6
Green cardamoms 2
Cumin seeds 1 teaspoon
Black peppercorns-cinnamon-clove powder 1 teaspoon
Method
Step 1
Heat mustard oil in a non-stick pan, add eggplant and salt and mix well. Cover and cook for 5-7 minutes.
Step 2
Quarter and seed apples. Peel half of them and cut all of them into big cubes.
Step 3
Add apple cubes to the pan along with ¼ cup water and mix well. Cover and cook for 5-6 minutes.
Step 4
Mix ginger powder, fennel powder, Kashmiri red chilli powder, 1 tsp dried mango powder and 1 tbsp water in a bowl to make a smooth paste. Add this paste to the pan. Cover and cook for 3-4 minutes more.
Step 5
For tempering, heat ghee in a small non-stick pan, add cinnamon, cloves, green cardamoms and cumin seeds and saute till fragrant. Pour the tempering to the eggplant-apple mixture and mix well. Add peppercorns-cinnamon-clove powder and mix well. Cook till the apples are soft and eggplants are done.
Step 6
Adjust salt and add remaining dried mango powder and mix well. Cover and cook on low heat for 3-4 minutes.
Step 7
Transfer the sabzi onto a serving plate and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
