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Mom's Eggplant (Aubergine) Sabzi

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“This is one of my favourite eggplant dishes. My mom made this but not too often since it does have a bit of oil. It is very easy to make too, so enjoy!”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 2 12 cups chopped eggplants (do not chop too small since they might become too mushy when cooked)
  • 1 teaspoon mango powder (amchur)
  • 1 teaspoon salt, to taste
  • 1 teaspoon sambhar powder
  • 1 teaspoon sugar (optional)
  • 2 -3 tablespoons coconut oil (or any other oil of choice)

Directions

  1. In a heavy- bottomed skillet, cook the eggplant in oil.
  2. Stir every once a while so that the eggplant does not stick to the bottom of the skillet.
  3. Once it is cooked, add the salt, amchur powder, sugar and sambar powder and switch off the heat.
  4. Eggplant sabzi is ready!
  5. Note: Stir after adding sugar, salt etc so that they don't stick to each other and clump together.
  6. This goes very well with yoghurt rice or just mixed with rice and eaten as such.
  7. Since this can be oily and spicy, I usually combine it with dal (which I make a bit bland to compensate) and eat with hot rotis.

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