Seb Baigan ki Subji
Added to 2 cookbooks
This recipe has been viewed 4274 times
Sweetness of the apples and hing coated with baigan and seb gives a distinct flavour to the dish.
- Cut baigan into half, remove the stem or if using big baigan cut in 1/4" slices.
- Cut apple in wedges with skin.
- Heat 1/2 the oiil in a non stick pan.
- Add half the hing.
- Add baigan slices,and shallow fry from both the sided till light brown,and hing coats both sides well.
- Take it out in a bowl.
- Repeat the same process with the apples,remaining hing and oil in the same pan.
- Now add the baigans again in the pan with the apples.
- Add all the remaining ingredients.
- Saute well,add 2 tbsp water.
- Cover and cook for 5-7 min.
- Serve hot with plain parathas.
This recipe was contributed by neerisha on 08 Sep 2005
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