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Ariso is a food transparency and personalized recommendation platform. We pride ourselves in helping people make the right food choices.

Why should I trust Ariso?

Ariso’s recommendations are curated and vetted by a team of nutrition experts so, they are completely unbiased and credible.

How should I find what’s good for me and what isn’t?

Simply search for a food item/scan its barcode, and you’ll know whether it is clean. If you want to know what’s good for your well-being, download our app, create a profile with us, and then search or scan for food items.

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Recipe

Spicy Brinjal Mustard Greens Stir Fry

Recipe By:

Ariso Recipes

Spicy Brinjal Mustard Greens Stir Fry

Name: Spicy Brinjal Mustard Greens Stir Fry
Prep time: 10
Cook time: 15
Total time: 25
Cuisine: North Indian
Ingredients: Salt,Ginger,Red Chilli Powder,Mustard Oil,Coriander Powder,Dry Mango Powder,Garam Masala,Mustard Greens,Brinjal - all varieties (Solanum melongena),Garlic, big clove (Allium sativum),Onion, small (Allium cepa),Cumin seeds (Cuminum cyminum)

Last update date: February 24, 2012

A spicy and flavorful stir-fry featuring tender brinjal (eggplant) and mustard greens. Cooked with aromatic spices like ginger, garlic, and a blend of seasonings, this dish is perfect when served with Indian flatbread and lentil curry for a satisfying weekday meal.

Total Time:

25 minutes.

Cuisine:

North Indian

Ariso Intelligence

Looks Clean

All Ingredients used are safe and clean.

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Ingredients

Serving:

4

1

2

3

4

5

6

7

8

9

10

Brinjal (Eggplant)

300.0 g

Mustard Greens

200.0 g

Onion

1.0 slice

Garlic, big clove (Allium sativum) (cloves)

4.0 piece

Ginger

1.0 inch

Cumin seeds

0.5 teaspoon

Red Chilli Powder

1.0 teaspoon

How To Cook?

1

To begin making the spicy brinjal mustard greens stir fry, start by prepping all the ingredients and keeping them aside.

2

Quarter the brinjal (eggplant) and keep them soaked in salted water until ready to use. this prevents discoloration of the brinjal.

3

Wash and roughly chop the mustard greens (sarson ka saag) and set them aside.

4

Heat mustard oil in a deep pan or wok over medium heat. once the oil reaches smoking point, reduce the heat to medium.

5

Add cumin seeds and let them crackle.

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