Achari Baingan

Ingredients • Baby brinjals 12 • Oil 2-3 tablespoons • Onions 2 medium • Mustard seeds 1 1/2 tablespoons • Fenugreek seeds (methi dana) 1 teaspoon • Fennel seeds (saunf) 1 tablespoon • Cumin seeds 1 teaspoon • Onion seeds (kalonji) 1 teaspoon • Salt to taste • Turmeric powder

1 teaspoon • Red chilli powder 1 teaspoon • Coriander powder 2 tablespoons • Dry mango powder (amchur) 1 1/2 teaspoon Method Cut the brinjals into four vertical pieces along with their stems. Heat oil in a non-stick pan. Roughly chop onions and add to pan. Sauté till soft. Combine mustard seeds, methi dana, fennel seeds, cumin seeds and onion seeds in a grinder jar. Grind coarsely. Add brinjal pieces to pan and toss to mix. Add salt and turmeric powder. Mix well. Add a little water, cover and cook till brinjals are soft.Add a little more water and mix well. Cover again and cook for 2-3 minutes. Add red chilli powder and mix well. Add coriander powder and the ground powder. Mix well and add a little water. Mix again. Add a little more water and mix again. Add amchur and mix well. Cover and cook for 2-3 minutes more. Serve hot.

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 and serve hot with rice or rotis.

Preparation for Achari Baingan RecipeEggplant (small round baingan) : 250 gm Onion : 1 (make paste) Curd : 2 tsp Ginger : 1/2 inch Garlic: 4-5 cloves Turmeric : 1/4 tsp Cumin Seeds : 1 tsp Fennel Seeds : 1/2 tsp Red Chilli Powder : 1/2 tsp Coriander powder : 1/2 tsp Salt to taste Asafeotida : 1 pinch Kalonji (nigella) : 1/4 tsp Fenugreek Seed : 1/2 tsp Mango powder : 1 tsp Mustard Oil: 1 + 1/2 tbsp

How to Make Achari Baingan Make ginger, garlic and onion paste. Dry roast kalonji, fenugreek seeds, fennel seeds together and make powder of it. Heat a tbsp of mustard oil and let it smoke out. Allow the oil to be cool for a while else the spices will burn Add onion, ginger, garlic paste and fry it till it turns to light pink.

Mix other dry spices turmeric, cumin seeds, red Chilli powder, corinader powder, asafeoetida, mango powder and stirr for 30 seconds on low flames. Add curd and powdered spices, and mix well. Now, cut the slits in baingan at top. Make criss cross slits and fill the above paste in the slits. Now heat rest of the oil in a pan and smoke it out the same way. When it is warm, put stuffmed baingan in it and cover the pan. Keep the flames low and aloow to cook for 10-15 minutes on low flames. Achari Baingan is ready. Serve it hot with chapati or paratha.

Ingredients for Punjabi Achari Baingan Recipe: 2 cups brinjals (baingan / eggplant / aubergine), cut into 1 inch cubes 1 Onion (chopped) 2 green chillies (chopped) 3/4 cup curd 2 tbsp oil 1 tsp ginger-garlic (adrak-lehsun) paste 3-4 curry leaves Spices: 1/2 tsp red chilli powder, 1/2 tsp turmeric powder (haldi), 1-1/2 tsp coriander powder, 1/2 tsp amchur, 1/2 tsp garam masala, Salt Seeds: fennel seeds (saunf), mustard seeds ( rai / sarson), fenugreek (methi) seeds, nigella seeds (kalonji), cumin seeds (jeera), 1/2 tsp asafoetida (heeng) Prepare Achari Baingan : Heat 2 tbsp oil in a shallow pan. Add heeng, curry leaves, mustard seeds, fennel seeds, fenugrek seeds, nigella seeds and cumin seeds. Once the seeds splutter, add green chillies. Once the chillies are done, add chopped onions and ginger-garlic paste. Fry till onions turn golden brown. Next, add brinjal cubes, curd, salt, red chilli powder, turmeric powder. Mix well and pour a cup of water. Cover the pan and cook for 3-5 mins till brinjals are soft. Lift the lid and add coriander powder, amchur and garam masala. Mix well and add more water if the consistency is thicker than you’d like. Cook for 3-4 more mins and serve hot with naan or roti. Tips: To maximise the flavor of spices in brinjals, you can try marinating the cut brinjal cubes in a mixture of red chilli powder, ginger-garlic paste, turmeric powder, salt and a tsp of oil. Therefater, you can add these marinated nrinjal cubes to the fried onions and pour curd and water. To enhance aroma, try roasting the fennel seeds, cumin seeds, fenugrek seeds, nigella seeds and mustard seeds. Grind these roasted seeds into a powder and use this. Achari-Baingan with Tomato-Onion Filling: Use Chinese / Japanese brinjals (the long ones) for this recipe. Make a filling of spices, fried onions and tomatoes. Cut the brinjals vertically and fill in this mixture. Now place them on a shallow frying pan and cook until done. Baked Achari-Baingan Recipe: Counting calories but craving for this tasty dish? No worries! Here’s a way to eat this tasty dish without frying the brinjals. Check out! Mix brinjal cubes with red chilli powder, turmeric powder, salt and a tsp of oil. Pre heat the oven to 220 degrees centigrade. Pour 2 tsp oil in an dish and add dry red chillies, fennel seeds, cumin seeds, fenugrek seeds, nigella seeds and mustard seeds. Bake for 5 minutes so that the seeds crackle. Now place the marinated brinjal cubes into this dish and add tomate puree. Mix well. Bake for 30 minutes till the brinjals are soft. Sprinkle amchoor or chopped coriander leaves and serve hot.

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