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.
Recipe card
Easy brinjal sabzi
Ingredients
- 1 brinjal (large variety) aubergine
- 1 onion large
- 3 tomatoes
- ½ capsicum
- 1 green chilli
- 3 garlic cloves large variety
- Salt
- Oil for shallow frying
- Coriander leaves for garnish
Spice powders
- ¼ teaspoon black pepper powder
- ¼ teaspoon turmeric
- ½ teaspoon red chilli powder
- ½ teaspoon Sambar powder or use curry powder
- ½ teaspoon garam masala
- ¼ teaspoon 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 tablespoon 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 color drain from oil, keep aside.
4. Heat 1 tablespoon 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.
Anjana R says
This dish turned out so tasty!! Loved it. Thank you
Raks Anand says
Thank you so much Anjana 🙂
Marlene says
What oil is used in this recipe
Raks Anand says
Sunflower oil