Baingan, Saim ke beej aur Mooli ki sabji (mix vegetable of brinjal, seeds of flattened beans and radish) might sound a little different combo of veggies but trust me, this combo rocks! Baingan, Saim ke beej aur Mooli ki sabzi is completely my mother’s invention. Whenever we used to get bored during winters, she used to prepare this three mixed vegetables combo.
The best part was that all three vegetables used to be from our kitchen garden. Whenever we used to pluck beans from the vines, there were always some extra beans which had big ripened seeds. These beans couldn’t be used for normal Flattened beans with potatoes sabzi – so my mother used the bean seeds with radish and brinjal and an excellent mixed sabzi was invented!
Though this sabzi can be prepared without onions too, but If you are not against using onions then I would strongly suggest you to add them. Onions enhance the flavour significantly!
Ingredients:
Seeds of flattened beans 100 gms
Brinjal (small size) 4
Radish (medium size) 2
Green chilies, chopped 3-4
Onion (big size) 1
Oil 5 tbsp
Small mustard seeds (rai) 1/4 tsp
Cumin seeds (jeera) 1/4 tsp
Asafoetida (hing) , a pinch
Coriander powder 2 tbsp
Red chili powder 1 tsp
Turmeric powder 1/2 tsp
Water 4 tbsp
Process:
Take out the seeds from ripened flattened beans. Peel and cut radish into small pieces and wash both of them.
Chop onion and roast it in a wok with 1 tbsp oil till they are brown in colour. Keep them separate.
Heat 4 tbsp oil in the wok and crackle hing, rai and jeera. Add seeds of flattened beans, radish and chopped brinjals. Always cut brinjal just before adding in the wok. if we cut brinjal beforehand with other vegetables, they start turning black and their taste changes.
Add rest of the spices along with chopped green chilies followed by two tbsp water.
Mix everything well, cover the pan and let the sabzi cook on sim heat till all three veggies turn soft.
In between, keep turning them upside-down for even cooking and if you feel that sabzi is sticking to the bottom, add 2 tbsp more water and cover it.
When sabzi is cooked completely, add roasted onions and serve with roti, parathe or as a side dish to rice.
