Baingan Papdi Recipe, Recipe of Papdi Baingan Sabzi
Author: Gopi Patel
Recipe type: Main
Cuisine: Gujarati
Prep time:
Cook time:
Total time:
Serves: 2
- Baingan: 1/2 cup
- Surati Papdi: 1 cup
- Oil: 1 tbsp
- Garlic: 2 tbsp sliced
- Tomato: 1/2 cup chopped
- Carom seeds (Ajwain): 1 tsp
- Salt: 1 tsp or to taste
- Turmeric powder: 1/2 tsp
- Coriander powder: 1 tsp
- Cumin powder (jeera): 1 tsp
- Red chili powder: 1 tsp
- Jaggery: 1 tbsp
- Water: 1 cup
- Wash the brinjal / baingan and surati papdi or vaal papdi thoroughly in water. Drain the water.
- Remove stem of baingan and cut into medium size pieces.
- Remove the side thread of papdi. De-seed and separate two layers carefully.
- In a pressure cooker heat oil and add carom seeds (ajwain).
- Once the carom seeds starts fluttering add sliced garlic and saute for a minute.
- Add chopped tomatoes and cook until tomatoes oozes out water and become soft.
- Now add sliced surati papdi and chopped brinjal (eggplant) and give a good stir.
- Add turmeric powder, cumin powder (jeera powder), coriander powder (dhaniya powder) and salt. Mix well all ingredients.
- Add a tablespoon of Jaggery (gudd) and mix again well.
- Pour a cup of water and combine all ingredients together.
- Pressure cook the sabzi for 10 minutes (2 whistles).
- Turn off the gas and let the pressure cooker cool off.
- Remove the lid of pressure cooker and give a quick stir to sabzi.
- Baingan Papdi sabji is ready. Serve this sabzi hot with phulka, daal and butter milk.
Recipe by WeRecipes at https://werecipes.com/baingan-papdi-recipe-papdi-baingan-sabzi/
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