SAFED BAINGAN SUBJI !! The Unique White Eggplant…

This week when I went for my Vegetable shopping … which is something I love…I came across these beautiful looking White Eggplants… I had heard about these but somehow never seen them… So when I saw these I was so excited & asked so many questions to the Vendor that he actually started glaring at me & said “Lena Ka hain ke Nahi ” ( do you want to buy or no) Hahaha….

The White Eggplants have a lovely satin skin & are pear shaped…U actually don’t feel like cutting these…they are quite spongelike & take on the flavours added very well… I was told by the vendor that they are more common in South India… They are also used in some South Asian Cooking.. They don’t have a long shelf life so try using them as soon as you buy them…
White Eggplants are known to help in treating diabetes & also Asthma…They do have some medicinal properties..

Now I was wondering how do I make these without cutting these cute little things but I didn’t want to make Bharela BAINGAN so I thought of making a different kind of Masala for it…I tried retaining the white colour.. tried boiling, airfrying, sauteing but I thought the best was boiling them till half done but they do turn a little brown…

I have used Gujarti Sambhariyo powder in this recipe which is a Mustard & Fenugreek powder mixed with Chilli powder & is readily available in the market, do not confuse this with the South Indian Sambhar Masala….
So now for this Amazing Recipe….

U Need —-

_______DaliyaπŸ‘† a kind of Chickpea_____

Ingredients —-

Half kg White Eggplants
3 tomatoes finely chopped

2 tablespoon chickpea flour / Besan

4 tablespoon daliya coarsely grinded

3 tablespoon Sambhariyo powder ( not sambhar powder )

1 tbsp jaggery

A pinch of aesofoetida

1 teaspoon chili powder

2 teaspoon dhanajeera powder / coriander cumin powder

Salt to taste

2 + 2 tablespoon oil

Method —

Put a slight slit on the Eggplants , we don’t have to cut them

Boil water in a large pot/ kadai, add a little salt

Add the whole white Eggplants

Boil for 7 to 8 minutes.. keep aside

Heat 2 teaspoon oil in a pan, Add the aesofoetida

Add the Chickpea flour / Besan to it, cook till the flour turns brown

Now add the jaggery & cook for a minute, then add the Sambhariyo powder, cook for a minute again..
Add the chopped tomatoes, daliya powder,salt, dhanajeera & Chilli powder..cook for about 2 minutes

Add the boiled Eggplants, & stir well…

Heat the other 2 teaspoon of oil & add the hot oil to the Eggplants in the pan…

Let it cook on a high flame for just a minute more…

The Eggplants  are ready to be served…
Serve them with Hot Rotis or parathas … they taste awesome with Bajri or Jowar Rotis too…

If you don’t get White Eggplants, you can even use the other varieties of small Eggplants…


Hope you are enjoying my Recipes…
Do like & Follow my blog if you do !!!!

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4 thoughts on “SAFED BAINGAN SUBJI !! The Unique White Eggplant…

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