Mooli Baingan ki sabzi (मूली बैंगन की सब्ज़ी) is a simple and delicious stir fry dry vegetable which is prepared with mooli (radish), baigan (brinjal) and aloo (potato). This is simple and no onion no garlic recipe. This is very common sabji in North India in winters. Some people don’t like mooli because of its strong taste but in this sabji you will love its taste as it blends perfectly with other vegetables.
Mooli baigan ki sabzi is very nutritious and healthy. These veggie actually gives your health quite a boost. Mooli is full of dietary fibre, which helps with digestion issues. It cures piles and constipation. It is full of vitamin A, C, E, B6, potassium, and other minerals and can give your whole body an immunity boost. On the other hand, baigan (brinjal) that is also known as eggplant, contains very healthy nutrition profile. It is very low in calories and fats but rich in soluble fiber content. The peel or skin of brinjal has significant amounts of phenolic flavonoid phytochemicals called anthocyanin which have potential health effects against cancer, aging, inflammation, and neurological diseases.
To make this sabji, mooli, baigan and potatoes are cooked with basic spices. The addition of tomatoes gives it a tangy flavor. This is a perfect dry veg for main course. This sabji can be served with all Indian parathas or roti. It can be prepared for lunch or dinner as a side dish or full meal.
Try other related recipes:
Mooli ka paratha
Mooli ka achar
Bharwa Baigan
Course: Main Course
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
2 medium size Radish (Mooli)
2 medium size Potatoes (Aloo)
2 medium size Tomatoes (Tamatar)
2 Green chilli, chopped
½ inch Ginger (adrak), finely chopped
½ tsp. Cumin seeds
A small pinch asafoetida (heeng)
1 tsp Turmeric powder
1.5 tsp Coriander powder
½ tsp Red chilli powder
1 tsp Amchoor powder
¼ tsp garam masala
Salt to taste
2 tbsp Mustard Oil
Some chopped coriander leaves
Wash, peel and chop mooli into small pieces and potatoes into medium size pieces.
Heat mustard oil in a kadhai. When it becomes hot, add cumin seeds and heeng.
When they splutter, add turmeric powder.
Add chopped green chiili and ginger. Add all chopped veggies mooli, baigan and aloo. Sprinkle salt and mix well.
Cover with lid and cook on low flame. Meanwhile wash and chop tomatoes.
Then remove the lid and stir in between. Repeat this 2-3 times. This is to ensure that the dish does not burn.
When veggies are almost cooked, add chopped tomatoes in the center, cover with lid and again cook on low flame till tomatoes become soft.
When all vegetables completely cooked, add coriander powder, red chilli powder, amchoor powder and garam masala.
Stir well for a few minutes on high flame till spices blend properly with vegetables.
Garnish with coriander leaves.
Enjoy with roti or paratha along with raita.
Mooli baigan ki sabzi is very nutritious and healthy. These veggie actually gives your health quite a boost. Mooli is full of dietary fibre, which helps with digestion issues. It cures piles and constipation. It is full of vitamin A, C, E, B6, potassium, and other minerals and can give your whole body an immunity boost. On the other hand, baigan (brinjal) that is also known as eggplant, contains very healthy nutrition profile. It is very low in calories and fats but rich in soluble fiber content. The peel or skin of brinjal has significant amounts of phenolic flavonoid phytochemicals called anthocyanin which have potential health effects against cancer, aging, inflammation, and neurological diseases.
To make this sabji, mooli, baigan and potatoes are cooked with basic spices. The addition of tomatoes gives it a tangy flavor. This is a perfect dry veg for main course. This sabji can be served with all Indian parathas or roti. It can be prepared for lunch or dinner as a side dish or full meal.
Try other related recipes:
Mooli ka paratha
Mooli ka achar
Bharwa Baigan
Course: Main Course
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients:
1 big size Brinjals (Baingan)2 medium size Radish (Mooli)
2 medium size Potatoes (Aloo)
2 medium size Tomatoes (Tamatar)
2 Green chilli, chopped
½ inch Ginger (adrak), finely chopped
½ tsp. Cumin seeds
A small pinch asafoetida (heeng)
1 tsp Turmeric powder
1.5 tsp Coriander powder
½ tsp Red chilli powder
1 tsp Amchoor powder
¼ tsp garam masala
Salt to taste
2 tbsp Mustard Oil
Some chopped coriander leaves
Instructions:
Wash and chop baigan into medium size pieces.Wash, peel and chop mooli into small pieces and potatoes into medium size pieces.
Heat mustard oil in a kadhai. When it becomes hot, add cumin seeds and heeng.
When they splutter, add turmeric powder.
Add chopped green chiili and ginger. Add all chopped veggies mooli, baigan and aloo. Sprinkle salt and mix well.
Cover with lid and cook on low flame. Meanwhile wash and chop tomatoes.
Then remove the lid and stir in between. Repeat this 2-3 times. This is to ensure that the dish does not burn.
When veggies are almost cooked, add chopped tomatoes in the center, cover with lid and again cook on low flame till tomatoes become soft.
When all vegetables completely cooked, add coriander powder, red chilli powder, amchoor powder and garam masala.
Stir well for a few minutes on high flame till spices blend properly with vegetables.
Garnish with coriander leaves.
Enjoy with roti or paratha along with raita.
Tips:
- Use fresh mooli and baigan.
- Chop mooli (radish) into small pieces as it takes too much time to become soft and mushy.
- Adjust spices as per your taste.
- You can skip tomatoes.
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