Spiced Eggplant & Onions (Baingan Pyaz Sabzi)

AuthorYashodhara G.
RatingDifficultyIntermediate

Baingan pyaz sabzi is made with small round baby eggplants and onions stuffed with spices.

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Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 8 baby eggplants (baigan)Slit across the top lengthwise, while still remaining intact.
 4 small onions (pyaz)Peeled and slit a cross on one side; larger onions can be cut in half or quarters.
 1 tbsp cooking oil (tel)
 ¾ tsp salt (namak), or to taste

1

In a small bowl, mix salt, turmeric, cayenne powder, ground black mustard seeds, and mango powder.

2

Using a small spoon, insert the spice mixture into the cuts of eggplants and onions. If onions are larger and cut in pieces, spices can be sprinkled on top in the pan.

3

In a frying pan, heat oil and roast fenugreek seeds until light brown. Do not burn.

4

Place stuffed eggplants and onions into the frying pan. Mix, lower the heat, and cover with a lid to let them steam. Mix and flip occasionally until cooked.

Ingredients

 8 baby eggplants (baigan)Slit across the top lengthwise, while still remaining intact.
 4 small onions (pyaz)Peeled and slit a cross on one side; larger onions can be cut in half or quarters.
 1 tbsp cooking oil (tel)
 ¾ tsp salt (namak), or to taste

Directions

1

In a small bowl, mix salt, turmeric, cayenne powder, ground black mustard seeds, and mango powder.

2

Using a small spoon, insert the spice mixture into the cuts of eggplants and onions. If onions are larger and cut in pieces, spices can be sprinkled on top in the pan.

3

In a frying pan, heat oil and roast fenugreek seeds until light brown. Do not burn.

4

Place stuffed eggplants and onions into the frying pan. Mix, lower the heat, and cover with a lid to let them steam. Mix and flip occasionally until cooked.

Spiced Eggplant & Onions (Baingan Pyaz Sabzi)

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