Mooli Baigan ki Sabzi | Radish Eggplant Dry Curry | मूली बैंगन की सब्ज़ी

Wednesday, February 10, 2016

Mooli Baigan ki Sabzi is another very common side dish prepared at my home in winters.
My Mother usually make Mooli Adrak ka Lachcha (Radish Ginger Salad), Mooli Paratha and Mooli ke patto ki sabzi and Mooli Baigan which everyone likes at home.

Generally, people do not like Radish, but I prefer to cook and eat the Seasonal Vegetables and Fruits, thus prepared this delicious curry.

In today's recipe, I have added 1 small potato to suit my husband's taste bud and served with Palak Dal and Rice.

Mooli Baigan ki Sabzi Recipe

Recipe Cuisine: Indian  |  Recipe Category: Side Dish
Prep Time 15 Mins  |  Cooking time: 30 Mins  |  Serves: 2-3


  • Mooli | Radish | मूली - 1 medium size cut lengthwise or 1/2 cup
  • Potato । आलू - 1 small cut lengthwise or 1/2 cup
  • Onion । प्याज  - 1 medium size finely chopped  
  • Eggplants । बैंगन  - 5-6 small
  • Tomato । टमाटर  - 1 medium size chopped
  • Ginger-Garlic paste । अदरक-लहसुन का पेस्ट - 1/2 tsp
  • Green Chill paste । हरी मिर्च का पेस्ट - 1/2 tsp
  • Cumin Seeds । जीरा - 1/2 tsp
  • Mustard Seeds । राई - 1/2 tsp
  • Oil । तेल - 1.5- 2 tbsp
  • Turmeric Powder । हल्दी पाउडर  - 1/2 tsp
  • Chili Powder । लाल मिर्च पाउडर - 1 tsp or you can adjust the heat as per you preference
  • Coriander Powder । धनिया पाउडर - 1.5 tsp
  • Salt । नमक - to taste
  • Lemon Juice - 1 tsp or Dried Mango Powder - 1/2 tsp ( निम्बू का रस या अमचूर पाउडर )
  • Fresh Cilantro leaves । धनिया पत्ती - to garnish
  • Water । पानी - 1/2 - 1 cup
  1. Wash, Clean, Peal and Cut Potatoes and Radish lengthwise and keep them aside.
  2. Chop Onion and tomatoes finely.
  3. Cut the Eggplants lengthwise and keep them in water to avoid discolouration. 
  4. In a pan or Kadai, add Oil and when it is hot, add Mustard and Cumin seeds.
  5. Now add the Onions, saute it for a minute or till they get translucent and then add Ginger-Garlic paste and Green Chilli paste. Saute till Garlic's raw smell disappears.
  6. Next, add Potatoes and Radish and cook them for 7-8 minutes till Radish become little soft.
  7. Now, add Turmeric, Chili and Coriander powder, mix well and add Eggplants and Tomatoes.
  8. Cook uncovered for 5 minutes.
  9. Start by adding half cup of water first and cover the pan with lid and let it cook for 20 minutes or till the Sabzi get cooked completely.
    Note: Check the sabzi every 5-6 minutes and add more water if needed. I have added half cup water after 10 minutes, so in total, I used 1 cup of water to cook the sabzi completely.
  10. Serve it hot with Chapati, Paratha or Dal Chawal

Step by Step Photos:

Add oil in the pan and when it is hot, add Mustard and Cumin seeds and let them splutter.

Add Onion and cook for 1 minute.

Add Ginger-Garlic and Green Chilli paste and saute it for another 1 minute.

Add Potatoes and Radish and cook for 6-7 minutes on medium flame. Stir constantly.

Add Turmeric, Chilli and Coriander Powder and mix well.

Add Eggplants and Tomatoes

Mix well and let them cook uncovered for 5 minutes on medium flame.

Add half cup of water. Cover the pan with lid and let it cook on low flame for 15-20 minutes. Stir in between and add more water if needed.

Once the Sabzi cooked completely, add Salt, Garam Masala and Lemon Juice, mix well and switch off the flame.

Add chopped Coriander Leaves.

Serve the Sabzi with Chapati, Paratha or Dal Chawal.

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