Ingredients
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2 1/2
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1
-
1
-
1
-
1
-
2 - 3
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-
-
-
-
-
-
-
-
Directions
Mom’s Eggplant (Aubergine) Sabzi,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!,Because I’ve cook a lot of eggplant maybe this will help. I salt each slice of eggplant and spray with Pam, then I bake in the oven @350, turn after 30 minutes or when tops are brown. I never cook eggplant in a skillet. This reduces Calories & Total Fat. It’s better for you.,I hate giving a recipe less than 4 stars but this dish didnt turn out as expected.I dunno if it was the eggplant I got.I did as instructed but when I tasted the sabzi it was bitter.Honestly I dunno y.If any one could tell me would be good, as I could make changes the next time.
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Steps
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1
Done
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In a Heavy- Bottomed Skillet, Cook the Eggplant in Oil. |
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2
Done
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Stir Every Once a While So That the Eggplant Does not Stick to the Bottom of the Skillet. |
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3
Done
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Once It Is Cooked, Add the Salt, Amchur Powder, Sugar and Sambar Powder and Switch Off the Heat. |
|
4
Done
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Eggplant Sabzi Is Ready! |
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5
Done
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Note: Stir After Adding Sugar, Salt Etc So That They Don't Stick to Each Other and Clump Together. |
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6
Done
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This Goes Very Well With Yoghurt Rice or Just Mixed With Rice and Eaten as Such. |
|
7
Done
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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. |
