Achaari Baingan

Achaari Baingan - Tanushree Aich


Ingredients

To be mixed into a marinade

2 tbsp ginger-garlic (adrak-lehsun) paste

1 tsp chilli powder

1/2 tsp turmeric powder (haldi)

salt to taste

1 tsp oil


Other ingredients

2 cups brinjals (baingan / eggplant), cut into 1" cubes

oil for deep frying

1 tsp fennel seeds (saunf)

1 tsp mustard seeds ( rai / sarson)

1 tsp fenugreek (methi) seeds

1 tsp nigella seeds (kalonji)

1/2 tsp cumin seeds (jeera)

1/2 tsp asafoetida (hing)

2 tbsp oil

1/2 cup sliced onions

1 tsp ginger-garlic (adrak-lehsun) paste

1 tsp chopped green chillies

1/2 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1/2 tsp garam masala

1/2 tsp dried mango powder (amchur)

salt to taste

3/4 cup curds (dahi), whisked well

1/2 cup fresh cream

3 tbsp chopped coriander (dhania) for the garnish

Method

Combine the brinjals with the prepared marinade and toss gently. Keep aside for 15 minutes.

Heat the oil in a kadhai and deep-fry the brinjals in it till they are golden brown. Keep aside.

Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.

Heat the oil in a pan and add the above mixture.

When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté till the onions turn translucent.

Add the turmeric powder, chilli powder, Punjabi garam masala, dry mango powder and salt and sauté for 2 minutes.

Add the curds, fried brinjals and fresh cream and mix gently.

Cook for 3-4 minutes.

Garnish with coriander n serve hot with rotis!!