Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Pickle-style vegetable curries are tangy and flavourful. This particular eggplant curry will certainly tickle your tastebuds with a variety of flavours. Serve it with roti, paratha, or any Indian flatbread.
Do try it and share your experience.
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- 1 tsp saunf (fennel seeds)
- 1 tsp jeera (cumin seeds)
- 1 tsp sabut dhania (coriander seeds)
- 1/4 tsp kalonji (nigella seeds)
- 1/4 tsp methi dana (fenugreek seeds)
- 1/2 tsp rai (mustard seeds)
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1/2 tsp amchur (mango powder)
- 1/4 tsp turmeric powder
- 1 tsp salt
- 2 small baingan (eggplants)
- 2-3 tbsp oil
- 2 tomatoes, pureed
- 2 tbsp hara dhania (cilantro), chopped
- Dry roast the whole spices in a pan on low heat until they turn aromatic and change a little in colour. Transfer to a plate and let them cool completely. Then grind them coarsely.
- Remove the green stalks from the baingan. Make two cuts in each baingan at right angles to each other on the opposite ends, about three-quarters deep.
- In a mixing bowl, add in the coarsely ground spices, salt, red chilli powder, turmeric powder, garam masala and amchur. Mix well.
- Stuff the masala in the cuts made in the baingan.
- In a pan, heat 2-3 tbsp oil over low heat. Place the baingan in the pan and cover with a lid. Cook for 2 minutes. All cooking should be done on low heat.
- Lift the lid and turn over each baingan. Put the lid back on and check back after 1-2 minutes. Repeat this process of turning the baingan so that they cook evenly on all sides until they are about 80% cooked.
- Add the tomato puree and mix well. Cover with a lid and cook for 4-5 minutes. Check and stir at regular intervals.
- Add the hara dhania, remove from heat and mix well. Serve hot.
Achari Baingan (Pickle-Style Eggplant Curry) Recipe
© 2021 Rajan Singh Jolly