Achaari Baigan

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Ingredients:

7-8 medium to small brinjal(purple ones)

1 tsp jeera/cumin seeds

1/2 tsp saunf/fennel seeds

1/2 tsp nigella/onion seeds

1/2 tsp mustard seeds

1/4 fenugreek/methi seeds

3-4 red tomatoes roughly chopped 

2 green chillies

1 tbsp ginger paste

 2-3 dry red chillies

1/2 tsp haldi

1 tbsp coriander powder

1 tsp Kashmiri red chilli powder

1 tsp Tikhalal red chilli powder

1/2 cup water

3 tbsp oil

Salt as per taste


Recipe:

1. Slit the brinjal(X) from the bottom, keeping the stem intact.

2. Apply the little salt inside the brinjal and keep it aside.

3. In a medium hot non stick pan, add jeera seeds, saunf, onion seeds, mustard seeds, methi seeds.

Roast all of them for 3-4 mins, till you get nice aroma. Let it cool down. 

4. Then crush the roasted seeds to powder to form achaari powder.

5. Blend the chopped tomatoes with green chillies to smooth puree and set it aside.

6. Take a kadai, heat 1 tbsp oil and add brinjal and shallow fry the same. Cover and cook till brinjals are brown, soft and cooked. Remove the brinjals and keep it aside.

7. In the same kadai, add 2 tbsp oil add 1/2 tsp mustard seeds, let it splutter.

8. Add a pinch of hing, 1/2 tsp saunf and onion seeds each. Saute the same.

9. Now add dry red chillies and ginger paste to the same and saute well till the raw smell goes off.

10. Add crushed achaari powder and haldi to the same and mix well.

11. Add tomato puree to the same. mix well. Cover and cook for 2-3 mins. The oil starts to seperate from sides.

12. Add coriander powder and chilli powder. Mix well. Later add salt as per the taste.

13. To this add the cooked brinjals. Mix well and let it cook for 3-4 mins.

14. Finally add 1/2 cup of water and mix well. Lower the flame and let it cook for more 3-4 mins.

15. Achaari Baigan is ready to serve. Enjoy with hot ghee phulkas.

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