Baingan Achari Recipe

Ingredients

• To be mixed into a marinade
• 2 tbsp                         ginger-garlic paste
• 1 tsp                            chili powder
• 1/2 tsp                        turmeric powder
• to taste                      salt
• 1 tsp                           oil
• Other ingredients
• 2 cups                       eggplant cut into 1 cubes
• oil                                for deep frying
• 1 tsp                            fennel seeds
• 1 tsp                            mustard seeds
• 1 tsp                            fenugreek seeds
• 1 tsp                            nigella seeds
• 1/2 tsp                         cumin seeds
• 1/2 tsp                         asafetida
• 2 tbsp                         oil
• 1/2 cup                       sliced onions
• 1 tsp                            ginger-garlic paste
• 1 tsp                             chopped green chilies
• 1/2 tsp                          turmeric powder
• 1/2 tsp                         chili powder
• 1/2 tsp                          garam masala
• 1/2 tsp                          dried mango powder
• to taste                          salt
• 3/4 cup                        curds
• 1/2 cup                       fresh cream
• 3 tbsp                         green coriander

Methods

1. Combine the brinjals with the prepared marinade and toss gently. Keep aside for 15 minutes.
2. Heat the oil in a kadhai and deep-fry the brinjals in it till they are golden brown. Keep aside.
3. Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.
4. Heat the oil in a pan and add the above mixture.
5. When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté till the onions turn translucent.
6. Add the turmeric powder, chilli powder, Punjabi garam masala, dry mango powder and salt and sauté for 2 minutes.
7. Add the curds, fried brinjals and fresh cream and mix gently.
8. Cook for 4 to 5 min