Baingan Sarson Ka Saag Recipe
A diabetic friendly North Indian Recipes recipe with small brinjal (baingan / eggplant) - quartered, mustard greens, onion - sliced. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making Baingan Sarson Ka Saag Recipe first prep all the ingredients and keep aside
- 2
Quarter the brinjal and keep them in salted water till you use them
small brinjal (baingan / eggplant) - quartered(300 grams)salt - to taste - 3
Keeping them in salted water prevents discolouration of the brinjal
small brinjal (baingan / eggplant) - quartered(300 grams)salt - to taste - 4
Wash and chop the mustard greens ( sarson ka saag) roughly and keep them aside
mustard greens(200 grams)tablespoons mustard oil - for cooking(3) - 5
Next heat oil in a deep pan or wok and once the oil has reached a smoking point reduce the heat to medium
- 6
Add cumin seeds and let them crackle
cumin seeds (jeera)(1/2 teaspoon) - 7
Then add onions, ginger and garlic and saute till the onions are cooked
onion - sliced(1)cloves garlic - finely chopped(4)inch ginger - finely chopped(1) - 8
Now add the drained and cut brinjal slices to the pan and saute
small brinjal (baingan / eggplant) - quartered(300 grams) - 9
Sprinkle some water, cover and cook the brinjal till its cooked through and is well roasted
small brinjal (baingan / eggplant) - quartered(300 grams) - 10
This will take about 4 to 5 minutes
- 11
Once the brinjal is well roasted, softened and cooked through, add all the dry spices to the pan, chilli powder, turmeric powder, coriander powder, garam masala powder, amchur powder, salt and saute for a minute till all the brinjal is well coated with the masalas
small brinjal (baingan / eggplant) - quartered(300 grams)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)amchur (dry mango powder)(1 teaspoon)salt - to taste - 12
Finally add the chopped mustard leaves to the brinjals and cover and cook till the mustard greens are cooked through
small brinjal (baingan / eggplant) - quartered(300 grams)mustard greens(200 grams)cloves garlic - finely chopped(4)inch ginger - finely chopped(1)tablespoons mustard oil - for cooking(3) - 13
This will take about 3 to 4 minutes as well
- 14
Check the salt and seasonings of the Baingan Sarson Ka Saag and adjust according to taste
salt - to taste - 15
Once done, turn off the heat and transfer the Baingan Sarson Ka Saag to a serving bowl and serve hot
- 16
Serve Baingan Sarson Ka Saag with Phulka , Panchmel Dal and Lauki Raita for a lovely weekday lunch
Rate this recipe
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Baingan Sarson Ka Saag Recipe
A diabetic friendly North Indian Recipes recipe with small brinjal (baingan / eggplant) - quartered, mustard greens, onion - sliced. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making Baingan Sarson Ka Saag Recipe first prep all the ingredients and keep aside
- 2
Quarter the brinjal and keep them in salted water till you use them
small brinjal (baingan / eggplant) - quartered(300 grams)salt - to taste - 3
Keeping them in salted water prevents discolouration of the brinjal
small brinjal (baingan / eggplant) - quartered(300 grams)salt - to taste - 4
Wash and chop the mustard greens ( sarson ka saag) roughly and keep them aside
mustard greens(200 grams)tablespoons mustard oil - for cooking(3) - 5
Next heat oil in a deep pan or wok and once the oil has reached a smoking point reduce the heat to medium
- 6
Add cumin seeds and let them crackle
cumin seeds (jeera)(1/2 teaspoon) - 7
Then add onions, ginger and garlic and saute till the onions are cooked
onion - sliced(1)cloves garlic - finely chopped(4)inch ginger - finely chopped(1) - 8
Now add the drained and cut brinjal slices to the pan and saute
small brinjal (baingan / eggplant) - quartered(300 grams) - 9
Sprinkle some water, cover and cook the brinjal till its cooked through and is well roasted
small brinjal (baingan / eggplant) - quartered(300 grams) - 10
This will take about 4 to 5 minutes
- 11
Once the brinjal is well roasted, softened and cooked through, add all the dry spices to the pan, chilli powder, turmeric powder, coriander powder, garam masala powder, amchur powder, salt and saute for a minute till all the brinjal is well coated with the masalas
small brinjal (baingan / eggplant) - quartered(300 grams)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)amchur (dry mango powder)(1 teaspoon)salt - to taste - 12
Finally add the chopped mustard leaves to the brinjals and cover and cook till the mustard greens are cooked through
small brinjal (baingan / eggplant) - quartered(300 grams)mustard greens(200 grams)cloves garlic - finely chopped(4)inch ginger - finely chopped(1)tablespoons mustard oil - for cooking(3) - 13
This will take about 3 to 4 minutes as well
- 14
Check the salt and seasonings of the Baingan Sarson Ka Saag and adjust according to taste
salt - to taste - 15
Once done, turn off the heat and transfer the Baingan Sarson Ka Saag to a serving bowl and serve hot
- 16
Serve Baingan Sarson Ka Saag with Phulka , Panchmel Dal and Lauki Raita for a lovely weekday lunch
Rate this recipe
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