Bengena & Shanmehali Xaakor Khar (Mix Herb Khar with Brinjal)

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  • Brinjal: 100 gm
  • Onion: 2 medium sized
  • Mustard leaves: 50 gms
  • Spinach: 50 gms
  • Fenugreek leaves: 15 gms
  • Curry leaves: 4 sprigs
  • Coriander leaves: 1 small bunch
  • Ginger: 1 inch length
  • Mustard oil: 3 tbsps
  • Fenugreek seeds: a pinch: 1 tbsp
  • Sodium bicarbonate: ¼ tsp
  • Salt and sugar: to taste
  • To garnish: mustard oil - 2 tsps
  • A green chilli


    • Wash the brinjal and cut into desired size.
    • Clean, wash and drain all the xaaks together and chop.
    • Peel and wash the ginger piece. Crush the ginger piece.
    • .Heat mustard oil in a karahi. Sputter fenugreek seeds.
    • Add the brinjal and chopped xaak. Stir upon medium heat for awhile.
    • Add sodium bicarbonate and sprinkle salt and sugar. Stir oMethodasionally.
    • Add the coarsely crushed ginger and cover.
    • Reduce heat.When done garnish with mustard oil.
    • Serve Bengena Aru Shanmehali Xaakor Khar with rice.
    • Enjoy the khar with a green chilli.

    Notes: Crushed ginger is added at the end for flavouring.

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