Sunday, 15 July 2012

Achari Baingan

Achari Baingan

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 4


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 cream
3 tbsp chopped coriander (dhania) for the garnish

Preparation 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.

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