Achari baingain
Achari baingain Eggplant cooked in Indian pickle spices, another delicious way to cook brinjal. Spices which are used to make pickled vegetables are mostly used in the pickle that’s why it is called pickle, spicy way to cook the vegetable.In this recipe, we have used baby Brinjal/ Eggplant/Aubergine and the combination of spices which we have used in this recipe are used to make pickles. Must try our Eggplant in Indian pickle spices/Achari baingain .
More recipes Mirchi ka salan,veg curry
What we need
6 small Brinjal/ Eggplant/Aubergine,
¼ teaspoon turmeric
1/2 teaspoon mustard seeds
1/3 teaspoon Onion seeds
½ teaspoon methi
3 tablespoons fresh curd
½ teaspoon red chilli powder
1/3 teaspoon Onion seeds
½ teaspoon Fennel seeds
½ teaspoon coriander powder
1 big onion paste
3 clove garlic
1 tomato
½- inch ginger
For paste
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1 tsp cumin seed
How to make
Dry roast poppy seeds, sesame seeds, cumin seeds on low heat until aroma start coming remove from heat cool. Grind make a fine powder keep aside. In a blender grind onion ginger, garlic, cut see tomato and make a smooth paste.Clean brinjal /Eggplant/Aubergine shown in the pic.
Sprinkle turmeric and salt keep aside. Heat oil in a pan place brinjal in it and cook on medium heat until done.
Take the other pan or use the same pan add 2 tablespoon oil add methi, mustard seeds, fennel seeds/ sanuf, onion seeds, turmeric then add onion paste cook for 4-5 minutes or until change colour. add poppy-seed powder stir and mix add curd salt ½ cup water bring to boil add in brinjal and cover for 3-4 minute on low heat. serve with hot naan or roti
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Add poppy-seed powder stir and mix, add curd salt ½ cup water bring to boil add in brinjal and cover for 3-4 minute on low heat.
serve with hot naan or roti or steam rice.