Baingan ki Subzi / Brinjal Curry Recipe
Brinjals are my favourite. I love eggplants in any form be it Bhareli vaangi, Baingan bharta or simple aloo baingan. I can make various forms of baingan and will be sharing the same with you all soon. Eggplants are not only good in taste but also very nutritious. They are very low on calories. Have you ever wondered why were they named eggplants??? It is because when they were originated first in India, Nepal, Bangladesh and Sri Lanka its initial breed were small and white resembling eggs. Hence the name eggplant.
Types of Eggplants
Coming back to the recipe for brinjal sabzi we prefer to take small brinjals where in for bharta we prefer bigger eggplants.
Generally you will find 3 sizes of brinjal in market.
The smallest are good for sabzi the middle ones or slightly bigger ones are good for stuffed baingans and the biggest are preferred for Bharta.
This is gujarati style sabzi and hence it is sweet in taste. I have added jaggery to it. This sabzi is sweet and spicy and it tastes delicious with bajra roti or khichdi. It is so quick and simple sabzi recipe that even beginners can also prepare it easily.
Eggplants are easy to cook and do not take long to prepare. By the time you prepare your chapati this sabzi will be ready. That gives me an another reason to prepare it for tiffin regularly. Make sure you soak them in water as soon as they are chopped. Eggplants tend to whither if not soaked in water after chopping.
This curry tastes best with bajra roti but you can also serve it with chapatti, bhakhri or paratha. Also serve spring onion along with it and it completes this traditional meal.