Achari Baingan

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 4.
Ingredients
To be mixed into a marinade

• 2 tbsp ginger-garlic (adrak-lehsun) paste
• 1 tsp chilli powder
• 1/2 tsp turmeric powder (haldi)
• salt to taste
• 1 tsp oil

Other ingredients

• 2 cups brinjals (baingan / eggplant), cut into 1" cubes
• oil for deep frying
• 1 tsp fennel seeds (saunf)
• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp fenugreek (methi) seeds
• 1 tsp nigella seeds (kalonji)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp asafoetida (hing)
• 2 tbsp oil
• 1/2 cup sliced onions
• 1 tsp ginger-garlic (adrak-lehsun) paste
• 1 tsp chopped green chillies
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp chilli powder
• 1/2 tsp garam masala
• 1/2 tsp dried mango powder (amchur)
• salt to taste
• 3/4 cup curds (dahi), whisked well
• 1/2 cup fresh cream
• 3 tbsp chopped coriander (dhania) for the garnish

Method

1. Combine the brinjals with the prepared marinade and toss gently. Keep aside for 15 minutes.
2. Heat the oil in a kadhai and deep-fry the brinjals in it till they are golden brown. Keep aside.
3. Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.
4. Heat the oil in a pan and add the above mixture.
5. When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté till the onions turn translucent.
6. Add the turmeric powder, chilli powder, Punjabi garam masala, dry mango powder and salt and sauté for 2 minutes.
7. Add the curds, fried brinjals and fresh cream and mix gently.
8. Cook for 3-4 minutes.
9. Garnish with coriander and serve hot with rice or rotis.