Achari Baingan (Eggplant in pickling style)
No. of Servings: 4
½ tsp Turmeric Powder
FOR MASALA
1 tsp Cumin Seeds
1 tbsp Coriander Seeds
1 tsp Fennel Seeds
½ tsp Black Onion Seeds or Nigella Seeds
2 tsp Mango Powder
1 tsp Chili Powder
2 Bay Leaves
4 Cloves
Pinch of Asafetida soaked in Water
Salt to taste
1 tbsp Mustard Oil
Oil for frying
Coriander Leaves for garnish
Ingredients:
5 small Brinjals½ tsp Turmeric Powder
FOR MASALA
1 tsp Cumin Seeds
1 tbsp Coriander Seeds
1 tsp Fennel Seeds
½ tsp Black Onion Seeds or Nigella Seeds
2 tsp Mango Powder
1 tsp Chili Powder
2 Bay Leaves
4 Cloves
Pinch of Asafetida soaked in Water
Salt to taste
1 tbsp Mustard Oil
Oil for frying
Coriander Leaves for garnish
Directions:
- Slit the brinjals halfway but don't make the cuts too deep.
- Mix salt and turmeric and put inside the brinjals and fry them on low heat.
- Roast cumin seeds, coriander seeds, fennel seeds and nigella seeds.Grind them together.
- In the grounded mixture add mango powder and red chilli powder.Mix well.
- Fill the brinjals with the above achari mixture.
- Heat mustard oil in a pan and add bay leaves, cloves and asafetida.
- Add brinjals to it and cook for 10 minutes.
- Sprinkle with coriander leaves.
- Serve hot with paranthas or puris.