There are many varieties of sabji cooking, I suggest you try the eggplant option. It turns out very tasty and aromatic! I will tell you more about how to cook eggplant subji below. Optionally, add broccoli or cauliflower to the dish.
Appointment: For lunch / For dinner / In a hurry
Main Ingredient: Vegetables / Eggplant
Dish: Side dishes
Cuisine geography: Indian / Eastern
Diet: Lean meals / Vegetarian food
- Eggplant - 2 Pieces
- Carrots - 1 Piece
- Sweet red pepper - 1 Piece
- Sweet yellow pepper - 1 Piece
- Cherry Tomatoes - 8-12 Pieces
- Greens - 1/2 Bunch
- Ginger - 2 Teaspoons (crushed)
- Cardamom - 1/2 Teaspoon
- Ground black pepper - 1/2 Teaspoon
- Paprika - 1 Teaspoon
- Turmeric - 1/2 Teaspoon
- Ground coriander - 1/2 Teaspoon
- Salt - To taste
How to cook "Eggplant Sabji"
Prepare all ingredients.
First, prepare your vegetables. Peel the carrots, then chop all vegetables (except tomatoes) into large cubes.
Grate the ginger on a fine grater. Fry all spices in a skillet, except salt, until the aroma is revealed.
Add carrots, peppers and eggplant. Saute vegetables over medium heat for 10 minutes.
Add a little water to the pan and simmer until almost done.
Then add the cherry tomatoes, cut in half. Simmer vegetables for another 6-8 minutes. Remove from heat and let stand for 5-10 minutes.
Arrange the eggplant sabji in bowls and garnish with finely chopped herbs. Good appetite!