Achari Baingan

Submitted by Shinjini Ghatak Jun 26, 2014 No comments 5,674 views 1 fav

Tweet
Pin It

Eggplant cooked in tangy spices.

Prep time 10 mins

Cook time 30 mins

Serves 2

CuisineRajasthani

CourseMain Course

DifficultyEasy

DietaryVegetarian

Main Ingredients Tomato, Eggplant

Eggplants, also known as brinjal in India are cooked in deferent styles around the country. This recipe uses spices which are normally used to make pickles and hence imparts a tangy taste to the dish.

Ingredients

Select All / Unselect All Add to shopping list

1 large eggplant cut into slices
1 large onion finely chopped
1 tomato finely chopped
1 tbsp ginger garlic paste
2 dried red chili
1 tsp kashmiri red chili powder
1 tsp coriander powder
½ tsp turmeric powder
½ tsp garam masala powder
1 tsp dry mango powder (amchur)
salt to taste
4 tbsp oil

whole spice mix

1 tsp fennel seed
1 tsp cumin seed
1 tsp nigella seed
½ tsp fenugreek seed
½ tsp carom seed

Achari Baingan Ingredients

Steps

In a non stick wok add 2 tbsp oil. Fry the eggplants in batches till they are cooked through and lightly golden brown in color.
Remove them and keep it aside.
In the same wok add the remaining 2 tbsp oil.
Add the whole spices along with dried red chilies.
Sauté for a minute. Once they are aromatic add the chopped onion and fry on a low flame for around 3-4 minutes.
Add the ginger garlic paste and sauté for another 1 minute.
Add the chopped tomatoes and mix well. Cook covered for 5 minutes.
Once the tomatoes are mushy add the coriander powder, red chili powder, turmeric powder and salt.
Mix well and cook covered till the spices starts separating oil. This will take around 5 –10 minutes. Sprinkle a little water if the spice mixture starts sticking to the bottom of the pan.
Add the fried eggplants along with garam masala powder and dry mango powder.
Mix well till the eggplants are coated with the spice mixture. Adjust the salt if needed.
Garnish with chopped chilies and lemon juice.