Sizzling Veggies: Achari Baingan
With winter just around the corner, vegetarians can look forward to a hot and spicy evolution of eggplant in this recipe, writes Chef Sanjay Patel.
(Above): Achari Baingan (eggplants) [Photo: SILICONEER]
- To be mixed into a marinade
- 2 tbsp ginger-garlic paste
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- salt to taste
- 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 (kalonji)
- ½ tsp cumin seeds
- ½ tsp asafoetida (hing)
- 2 tbsp oil
- ½ cup sliced onions
- 1 tsp ginger-garlic paste
- 1 tsp chopped green chilies
- ½ tsp turmeric powder
- ½ tsp chili powder
- ½ tsp garam masala
- ½ tsp dried mango powder (amchur)
- salt to taste
- ¾ cup yogurt, whisked well
- ½ cup cream
- 3 tbsp chopped coriander leaves
Mix ginger-garlic paste, chili powder, turmeric powder, salt and oil to form a paste (marinade) and keep aside.
Add eggplants to the marinade and keep aside for 15 minutes. Heat oil in a pan and fry the eggplants till golden brown.
Mix fennel seeds, mustard seeds, fenugreek seeds, onion, cumin seeds and asafoetida (hing) in a small bowl. Heat oil in a pan and add the mixture.
When seeds crackle, add onions, ginger-garlic paste and green chilies and sauté till the onions turn translucent. Add the turmeric powder, chili powder, garam masala, dry mango powder and salt and sauté for 2 minutes. Add yogurt, fried eggplants and fresh cream and mix gently. Cook for 3-4 minutes.
Garnish with coriander leaves and serve hot with rice or rotis.