INGREDIENTS
Achari Baingan (Eggplants with Pickling Spices)
Servings - 5 - 6
INGREDIENTS
Mustard oil - 2 tablespoons
Mustard seeds - 1 teaspoon
Fennel - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Fenugreek - 1/2 teaspoon
Nigella seeds - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
Curry leaves - 15 - 20
Ginger paste - 1 teaspoon
Turmeric - 1/2 teaspoon
Coriander - 1 teaspoon
Cumin powder - 1/4 teaspoon
Red chili - 1 teaspoon
Eggplant - 400 grams
Water - 1 teaspoon
Salt - 1/2 teaspoon
Dry mango powder - 3/4 teaspoon
Garam masala - 1 teaspoon
PREPARATION
1. Heat 2 tablespoons mustard oil in a heavy skillet, add 1 teaspoon mustard seeds, 1/2 teaspoon fennel, 1 teaspoon cumin seeds, 1/2 teaspoon fenugreek, 1/4 teaspoon nigella seeds, 1/4 teaspoon asafoetida, 15 - 20 curry leaves and stir.
2. Add 1 teaspoon ginger paste and fry it till its raw smell disappears, about 30-45 seconds, on medium heat.
3. Add 1/2 teaspoon turmeric, 1 teaspoon coriander, 1/4 teaspoon cumin powder, 1 teaspoon red chili and fry the spices for half a minute on medium heat. Make sure that you don’t burn the spices.
4. Add 400 grams eggplants in heavy skillet. Mix them well so that every piece is coated well with the spice mix.
5. Add 1 teaspoon water and stir. Cover the lid and cook for 3 - 4 minutes on medium heat.
6. Open the lid, add 1/2 teaspoon salt, 3/4 teaspoon dry mango powder, 1 teaspoon garam masala and stir again. Cover and let it cook for another 3 - 4 minutes on medium heat.
7. Open the lid and stir well.
8. Serve.