Very popular in Bihar and Uttar Pradesh.
For 4 Person(s)
- 1 Baigan (eggplant), large, cut in 1
- 1 bunch of fresh spinach, cleaned, chopped
- 0.5 cup(s) Badi (also called adoris), can be bought from Charkha Samiti in Patna, broken in half
- 1 cup(s) fress dill, or soya patta, cleaned and chopped
- 2 medium-sized tomatoes, chopped
- 4 garlic, peeled and chopped
- 0.5 inch piece of fresh ginger, chopped
- 1 onion, large, chopped finely
- 2 teaspoon(s) heeng (asafetida) powder, or 1 pea size whole heeng
- 0.5 teaspoon(s) methi seeds
- 0.5 teaspoon(s) jeera (cumin) seeds
- 3 dry red chilies, broken in small pieces
- 4 tablespoon(s) cooking oil
- 0.5 teaspoon(s) turmeric powder
- 1 teaspoon(s) garam masala powder
- 1 teaspoon(s) salt, or to taste
Baigan Badi Directions
- 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.
- Add the haldi powder, mix and add baigan pieces. Stir and fry for 2 minutes.
- 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.