JAZBAPOST GALLERY
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Achari Baingan
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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
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 cream
3 tbsp chopped coriander (dhania) for the garnish
Method:
1Combine the brinjals with the prepared marinade and toss gently. Keep aside for 15 minutes.
2Heat the oil in a kadhai and deep-fry the brinjals in it till they are golden brown. Keep aside.
3Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.
4Heat the oil in a pan and add the above mixture.
5When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté till the onions turn translucent.
6Add the turmeric powder, chilli powder, Punjabi garam masala, dry mango powder and salt and sauté for 2 minutes.
7Add the curds, fried brinjals and fresh cream and mix gently.
8Cook for 3-4 minutes.
9Garnish with coriander and serve hot with rice or rotis.
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