Baigan Badi

By Ranjana Lal

Printable version (Adobe Acrobat Reader required)

Ingredients

• 1 large baigan or eggplant, washed and cut in 1” pieces
• 1 bunch fresh spinach, cleaned with water nicely and chopped roughly
• ½ cup badi (also known as adoris, the best can be bought from Patna Charkha Samiti) broken in half
• 1 cup fresh dill or soya patta, cleaned and chopped
• 2 med. Size tomatoes, chopped
• 4 cloves garlic, peeled and chopped
• ½” piece fresh ginger, chopped
• 1 large onion, chopped finely
• 2 tsp heeng (asafetida) powder or 1 pea size whole heeng
• ½ tsp methi seeds
• ½ tsp jeera seeds
• 3 dry red chili pods, broken in small pieces
• 4 tblsp oil
• ½ tsp haldi powder
• Salt to taste
• 1 tsp garam masala powder

Heat oil in a kadahi or pot on high heat. When the oil is hot, add the badis and fry on low heat till golden. Take out the badis and keep aside. Now in the same oil add heeng, let cook for a minute, and then add jeera and methi seeds and the broken red chili pods.

After a minute when the seeds start spluttering, add chopped onion, garlic, and ginger. Fry till the onion is half golden.

Now add the haldi powder, mix and add baigan pieces. Stir and fry for 2 minutes.

Now add chopped spinach, badi, chopped tomatoes, and soya patta. Mix nicely.

Next add salt and again mix and cover and cook till the baigan is fully cooked and the water is absorbed.

Add garam masala. With the spoon mix the baigan saag mixture to smooth consistency. Do not mash the badis. Take off the heat, baigan saag badi is ready.

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