Achari Baingan
Achari baingan or pickled eggplant is a popular dish inspired by Hyderabadi Bagharay Baingan. It has a unique, spicy and tangy flavor and can be served as a main or side dish with Daal chawal.
Ingredients
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- Egg plants2 - 3
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- Oilas required
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- Onion, chopped1/2
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- Tomatoes, chopped2
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- Black mustard seeds1 teaspoon
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- Kalonji seeds1 teaspoon
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- Fenugreek seeds1 teaspoon
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- Fennel seeds1 teaspoon
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- Cumin seeds1 teaspoon
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- Aam choor powder1 teaspoon
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- Red chili powder1 teaspoon
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- Ground turmeric½ teaspoon
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- Saltto taste
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- Ground coriander1 teaspoon
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- Garlic paste½ teaspoon
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- Yoghurt1 cup
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- Fresh corianderchopped
- Green chilieschopped
- Red chilieschopped
Preparation
- Cut the egg plants into round slices.
- Heat the oil in a wok and deep fry egg plant slices until it is golden brown.
- Set it aside on a tissue paper and save for later use.
- Heat oil in the same wok and sauté chopped onions until it turns brown.
- Add the chopped tomatoes, sauté and cover the lid, cook for 3 - 5 minutes until the tomatoes are softened.
- Mash the tomatoes with the back of the spoon.
- Now add the black mustard seeds, kalonji seeds, fenugreek seeds, fennel seeds and stir well.
- Add the cumin seeds, aam choor powder, red chili powder, ground turmeric, salt, ground coriander, garlic paste and stir.
- Add the yogurt and stir-well.
- Now add the fried egg plant and stir gently.
- Garnish with the chopped fresh coriander, green chilies, chopped red chilies.
- Enjoy! Please give us your feedback in the comments below.
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