### TranslatedIngredients: 300 grams Small Brinjal (Baingan / Eggplant) - quartered,200 grams Mustard greens,1 Onion - sliced,4 cloves Garlic - finely chopped,1 inch Ginger - finely chopped,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Garam masala powder,1 teaspoon Amchur (Dry Mango Powder),Salt - to taste,3 tablespoons Mustard oil - for cooking ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making Baingan Sarson Ka Saag Recipe first prep all the ingredients and keep aside. Quarter the brinjal and keep them in salted water till you use them. Keeping them in salted water prevents discolouration of the brinjal.Wash and chop the mustard greens ( sarson ka saag) roughly and keep them aside. Next heat oil in a deep pan or wok and once the oil has reached a smoking point reduce the heat to medium. Add cumin seeds and let them crackle. Then add onions, ginger and garlic and saute till the onions are cooked.Now add the drained and cut brinjal slices to the pan and saute. Sprinkle some water, cover and cook the brinjal till its cooked through and is well roasted.This will take about 4 to 5 minutes.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. Finally add the chopped mustard leaves to the brinjals and cover and cook till the mustard greens are cooked through. This will take about 3 to 4 minutes as well.Check the salt and seasonings of the Baingan Sarson Ka Saag and adjust according to taste.Once done, turn off the heat and transfer the Baingan Sarson Ka Saag to a serving bowl and serve hot.Serve Baingan Sarson Ka Saag with Phulka , Panchmel Dal and Lauki Raita for a lovely weekday lunch.