Achari Baigan

Fresh tender Eggplant prepared with pickling spices

Ingredients

  • 2 eggplant, sliced in cubes
  • 1 medium onion, chopped fine
  • 3 medium tomatoes, sliced
  • 2 green chilies, minced
  • 1/2 teaspoon ginger minced
  • 1/2 teaspoon garlic, chopped
  • 3 tablespoons oil
  • 1/4 teaspoon tap hing (asafoetida)
  • 1/4 teaspoon kalonji (nigella seeds)
  • 1/2 teaspoon zeera (cumin seeds)
  • 1/4 teaspoon rai (mustard seeds)
  • 1/4 teaspoon saunf (fennel seeds)
  • 1/8 teaspoon methi (fenugreek seeds)
  • 1/2 teaspoon haldi (turmeric)
  • Salt to taste
  • 1/2 tap amchur (raw mango powder)

Instructions

  1. Heat oil. Stir fry eggplant till tender.
  2. Temper with oil fried mustard seeds, cumin seed, nigella seeds, fennel seeds, fenugreek seeds, ginger, garlic, onion.
  3. Mix eggplant with tomatoes, green chillies, turmeric, amchur and tempering. Stir.

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