Seb Baigan ki Subji


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Sweetness of the apples and hing coated with baigan and seb gives a distinct flavour to the dish.

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Seb Baigan ki Subji recipe - How to make Seb Baigan ki Subji


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2 apples
6 to 7 small sized or 1 medium sized brinjal (baingan / eggplant)
2 tsp asafoetida (hing)
2 tsp fennel seeds (saunf) powder
1 tsp chilli powder
1 tsp turmeric powder (haldi)
salt to taste
3 tbsp oil

  1. Cut baigan into half, remove the stem or if using big baigan cut in 1/4" slices.
  2. Cut apple in wedges with skin.
  3. Heat 1/2 the oiil in a non stick pan.
  4. Add half the hing.
  5. Add baigan slices,and shallow fry from both the sided till light brown,and hing coats both sides well.
  6. Take it out in a bowl.
  7. Repeat the same process with the apples,remaining hing and oil in the same pan.
  8. Now add the baigans again in the pan with the apples.
  9. Add all the remaining ingredients.
  10. Saute well,add 2 tbsp water.
  11. Cover and cook for 5-7 min.
  12. Serve hot with plain parathas.

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This recipe was contributed by neerisha on 08 Sep 2005

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