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Curried Greens and Eggplant BAIGAN SAK – vegetarian recipe
Stav Kogan

Curried Greens and Eggplant BAIGAN SAK

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Servings: 4 servings
Calories: 185
Ingredients Method Nutrition

Ingredients
  

  • 4 tbsp (60 ml) peanut oil plus 2 tbsp (30 ml) mustard oil (or 6 tbsp/90 ml vegetable oil)
  • 8–10 oz (230–285 g) small eggplant, cut into 0.75-inch (2 cm) cubes
  • 0.5 tsp (2 ml) garam masala
  • 0.5 tsp (2 ml) turmeric
  • 1–2 whole green jalapeños or dried whole red chilies (adjust to heat preference)
  • 1 tsp (5 ml) crushed fennel seeds
  • 1 tsp (5 ml) crushed coriander seeds
  • 1 tsp (5 ml) crushed cumin seeds
  • 0.5 cassia or bay leaf
  • 16 oz (455 g) fresh spinach, trimmed and coarsely chopped (or 10 oz/285 g frozen, pressed dry)
  • 1 tsp (5 ml) jaggery or maple syrup
  • 0.5 tbsp (7 ml) salt
  • 1 tbsp (15 ml) lemon or lime juice
  • 4–5 lemon or lime wedges for garnish
  • Immediately add the chilies, crushed seeds (fennel, coriander, cumin), and the cassia leaf to the hot oil.
  • The Mustard Oil Flash : For an authentic Bengali flavor, you must heat the mustard oil until it just begins to smoke before adding your spices. This removes the raw, pungent edge of the oil and leaves behind a sophisticated, nutty aroma.
  • Preserve the Green: Do not overcook the spinach! The goal of a traditional Baigan Sak is to have exuberant color. High heat and a quick 4-minute sauté ensure the greens wilt and soften without turning into a dull, grey mush.
  • Texture Timing: Only toss the crispy eggplant back into the pan at the very last second. This ensures you get that butter-soft interior and crispy exterior contrast against the silky greens.
  • Freshly Crushed Seeds: If you have a mortar and pestle, crush your fennel, coriander, and cumin seeds just before cooking. The volatile oils released from freshly cracked seeds provide a much deeper flavor profile than pre-ground spices.

Method
 

  1. Heat 4 tbsp (60 ml) of peanut or vegetable oil in a nonstick wok or large frying pan over moderately high heat.
  2. When the oil is hot but not smoking, drop in the 8–10 oz (230–285 g) of eggplant cubes and stir-fry until they are reddish-brown and crisp on the outside.
  3. Remove the eggplant with a slotted spoon, drain on paper towels, and immediately sprinkle with 0. 5 tsp (2 ml) garam masala and 0. 5 tsp (2 ml) turmeric, tossing to coat.
  4. Add the 2 tbsp (30 ml) of mustard oil (or remaining vegetable oil) to the same pan and heat until the mustard oil reaches the smoking point for a few seconds.
  5. After a few seconds of sizzling, add the 16 oz (455 g) of spinach, 1 tsp (5 ml) jaggery, and 0. 5 tbsp (7 ml) salt.
  6. Reduce the heat to moderate and cook for approximately 4 minutes, stirring frequently until the greens are wilted but still vibrant.
  7. Fold in the 1 tbsp (15 ml) lemon juice and the spiced eggplant cubes, tossing gently just to reheat the eggplant without losing its crispness.

Nutrition

Calories: 185kcalCarbohydrates: 8gProtein: 3gFat: 16g

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